We have made a ton of garbanzo bean (aka chickpeas) recipes here on Spain on a Fork. However, these Moorish-Spiced Spanish Garbanzo Beans might just top them all. We´re talking a burst of flavors like you´ve never tasted before.
This dish is super easy to make, comes together in just 30 minutes and has a ton of health benefits. Serve it next to a crunchy baguette or with some white rice. Either way, the flavors promise to blow you away.
What really flavors this dish is the Moorish-spice blend. Which consist of cloves, ground cumin, ginger powder, cinnamon powder, dried cilantro, hot smoked paprika and saffron.
TIPS & TRICKS to Make this Recipe: I used jarred cooked garbanzo beans, which is the same thing as the canned ones. If you prefer, you can use dry uncooked garbanzo beans. Just soak them in water for 24 hours and then boil for 2 to 4 hours or until done.
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Watch the Video Below on How to Make Moorish-Spiced Spanish Garbanzo Beans
Moorish-Spiced Spanish Garbanzo Beans
- 2 tbsp extra virgin olive oil 35 ml
- 1/2 onion
- 4 cloves garlic
- 1/2 red bell pepper
- 1/2 zucchini
- 4 tomatoes
- 20 oz jar or canned cooked garbanzo beans 570 grams
- 1/2 cup vegetable broth 125 ml
- 1/4 tsp cloves .50 grams
- 1/2 tsp ground cumin 1.25 grams
- 1/2 tsp ginger powder .88 grams
- 1/4 tsp cinnamon powder .65 grams
- 1 tsp dried cilantro .60 grams
- 1/4 tsp hot smoked Spanish paprika .57 grams
- 1/4 tsp saffron threads .17 grams
- handful freshly chopped parsley
- sea salt & black pepper
Finely dice 1/2 onion, roughly mince 4 cloves garlic, finely chop 1/2 red bell pepper, finely chop 1/2 zucchini, finely grate 4 tomatoes (to end up with 1 cup / 225 grams grated tomato) and rinse a 20 oz can or jar of cooked garbanzo beans under cold running water
To make the spice-blend, add in 1/4 tsp cloves into a mortar, using a pestle pound down until you form a powder, then add in 1/2 tsp ground cumin, 1/2 tsp ginger powder, 1/4 tsp cinnamon powder, 1 tsp dried cilantro, 1/4 tsp hot smoked paprika and 1/4 tsp saffron threads, mix together until well combined
Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion, chopped bell pepper and chopped zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini are tarnslucent, add in the minced garlic and continue to mix, after 30 seconds add in the spice blend, give it a quick mix and then add in the grated tomato, the drained garbanzo beans and season with sea salt & black pepper, mix together, then add in 1/2 cup vegetable broth and simmer
After simmering for 10 minutes and most of the broth has been absorbed, remove the pan from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
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