This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu."
Jacques Pepin, Chef
I had beans similar to this at a little neighborhood restaurant in London and had to recreate them. They are great served with lamb meatballs, but as a side to a simple steak you have a perfect, easy meal.
Servings: 2 | Serving size: about 2 cups
Cooking Time: 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe keeps well, refrigerated, for 3-4 days. Reheat gently.
|1 tsp||olive oil|
|2 cloves||garlic (minced)|
|1 small||onion (diced)|
|1 15 ounce can||no salt added garbanzo beans (chickpeas) (drained and rinsed)|
|1 15 ounce can||no salt added diced tomatoes|
|1 1/2 cups||water|
|fresh ground black pepper (to taste)|
|1/4 tsp||ground coriander|
|1/4 tsp||ground cinnamon|
|1/8 tsp||cayenne pepper|
Place the olive oil in a medium sauce pan over medium heat.
Add the garlic and cook for about a minute.
Add the onion cook for about 3 minutes. Stir frequently.
Add the garbanzos, tomatoes, water, salt, pepper, paprika, coriander, cumin, cinnamon and cayenne pepper.
Stir and cover. Reduce the heat until the beans are simmering.
Cook for about an hour. Stir occasionally.
Serving size: about 2 cups
|Calories 143||Calories from Fat 29|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 6g||20%|
|Vitamin A 14%||Vitamin C 38%|
|Calcium 10%||Iron 14%|
|Vitamin K 7 mcg||Potassium 509 mg|
|Magnesium 41 mg|