Most cuisines around the Mediterranean feature garbanzo beans. In the Middle East they’re ground up with tahini to make hummus, and in both Italy and North Africa they’re used extensively in soups and stews. This one has a vivid color to match its flavor and should be served over a grain such as buckwheat or rice.
Makes 4 to 6 servings
2 cups dried garbanzo beans
3 tablespoons olive oil
2 large onions, diced
3 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1⁄4 teaspoon ground cinnamon
1 (28-ounce) can diced tomatoes, drained
4 cups Vegetable Stock (page 24) or
Salt and freshly ground black pepper
1. Rinse beans in a colander and place them in a mixing bowl covered with cold water. Allow beans to soak for at least 6 hours, or overnight. Or place beans into a saucepan and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Heat oil in a medium skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes, or until onions are translucent. Reduce the heat to low, and stir in cumin, coriander, turmeric, and cinnamon. Cook for 1 minute, stirring
constantly. Scrape mixture into the slow cooker.
3. Place drained beans in the slow cooker. Add tomatoes and stock, and stir well. Cook on Low for 7 to 8 hours or on High for 31⁄2 to 4 hours, or until garbanzo beans are tender. Season to
taste with salt and pepper for the last hour of cooking time.
Turmeric is the root of a tropical plant, and it’s what gives American mustard its distinctive yellow color. Turmeric is sometimes called “poor man’s saffron” because it gives food a
similar bright yellow color, but it doesn’t have the same fragrance as saffron and it has a stronger flavor.
Note: The dish can be prepared up
to 2 days in advance and refrigerated,
tightly covered. Reheat it, covered,
over low heat until hot, stirring
Variation: Substitute lima beans for the
garbanzo beans, and substitute
2 tablespoons Italian seasoning
for the cumin, coriander, turmeric,
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.