Spanish Garbanzo Beans and Tomatoes
photo by Rob P.
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 (16 ounce) can garbanzo beans, drained
- 1 lb large cherry tomatoes
- 1 onion
- 4 teaspoons olive oil
- 4 garlic cloves
- 4 anchovy fillets or 1 tablespoon anchovy paste
- 3 tablespoons capers
- 1 teaspoon smoked spanish paprika
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon lemon pepper
- salt, to taste
- sausage, of choice
directions
- Heat the olive oil
- Chop the onion
- Chop the anchovy fillets.
- Mince the garlic.
- Halve the grape tomatoes.
- Saute the onion in the olive oil until soft and starting to take on color.
- Add the garlic, anchovy fillets and tomato halves and stir until tomatoes start to soften.
- Add the garbanzo beans and rest of the ingredients.
- Cover and cook on low until tomatoes are soft, the liquid has thickened slightly, and the flavors have melded: about 10-15 minutes.
- Taste for seasoning: add salt if needed.
- Add sliced sausages before covering, or add whole grilled sausages at the end.
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Reviews
-
Mmmmm, so good! I had to use regular tomatoes because there were no cherry tomatoes and I left out the optional sausage. The blend of flavors going on here is exceptional, especially the anchovies (which you really can't "taste" but add to the richness). We eat garbanzos regularly, and will definitely be adding this to our rotation. Thanks for posting!
-
Great flavor even without the sausage. I used tomato paste instead of tomatoes, regular paprika, regular pepper. Should have added some acid component, but even with those changes the recipe held up. It's pretty flexible. I drizzled more oil over finished dish and ate with a baguette for a small but filling dinner. Made two nice sized servings. Took fifteen minutes max.
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RECIPE SUBMITTED BY
One Happy Woman
United States