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    BURRITAELITA   12,029
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Garbanzo Spanish Stew

Sunday, December 22, 2013


I depend on bean and vegetable stews and fresh salads to keep me healthy through the holidays!

You can find the recipe via the link. The answer to her question is yes, the garbanzos must be cooked. I pressure cooked mine the day before. Garbanzos are notoriously hard to soften up, so 10 minutes definitely would not get you anywhere!

This soup is very tasty. I used fresh parsley and doubled the potatoes and cabbage. I also cooked the vegetables longer than she directed, so that they would be nice and soft. I did not use mint or oregano, as the Spanish people do not tend to use those herbs. Very nice! It's from More Fabulous Beans by Barb Bloomfield.
  Member Comments About This Blog Post:

DS9KIE 12/23/2013 8:40AM


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FISHGUT3 12/22/2013 1:39PM

    looks really good!

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BURRITAELITA 12/22/2013 12:24PM

    The next time I try it I will add the diced potatoes before the tomato puree, as I suspect that the tomato puree slowed down the cooking through of the potatoes. Just a tip for you.

Also, I used the pot liquor from cooking the garbanzos (the day before) in my pressure cooker with the tomato puree to thin out the broth a bit to allow for longer cooking without the "lava effect"--you know, the big bubbly tomato broth that looks like it will go to the ceiling! emoticon

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ALICIA214 12/22/2013 12:16PM


Looks very tasty I have printed off a copy to try. emoticon

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