Garbanzo beans are easily my preferred bean, my go-to bean, if you will. Two of my favorite standby dinners use this bean so I thought it was time to branch out a bit and try something new. The result: Chick-pea Tomato Stew with Moroccan Flavors.
My brief research on the Garbanzo informed me that they are the most widely consumed legume in the world. Right on world! The Latin name for garbanzo beans, Cicer arietinum, means “small ram,” which, if you check out its shape, the garbanzo resembles a ram's head. Somewhat. At least, that's what I read. Garbanzos are a member of the Pea family (Fabaceae) and have a multitude of names, chick pea, ceci (Italy), Egyptian pea, Bengal gram, Kichererbse (Germany), and revithia (Greece). The English name chickpea comes from the French chiche, which comes from the Latin cicer. Huh. All this AND they are yummy!
My stew turned out pretty good, but got way better by the next day, I served it over whole wheat couscous with which it was perfectly paired. Based on a recipe on Epicurious, I caramelized 3 onions, added a pound of cooked beans, tomatoes, raisins, cinnamon stick, coriander, cumin, chicken stock and preserved lemon (I cheated since I had none and used softened, salted lemon peel - SO not the same), let it cook for about an hour and then added a ton of fresh spinach. It was good, but only elicited a 6 from Chris, it may have increased to a 7 by the next day however. It was a great, nutritious meal and I'm freezing the rest and seeing how it fares.
Molly - this really sounds great! I have a favorite dish that combines chickpeas, spinach and tomatoes, but the spices are a little different and mine doesn't have raisins. What a wonderful combination of flavors in yours! Thanks so much for participating in IMBB 11!
Posted by: Cathy | January 25, 2005 at 05:44 PM
I love Chickpeas. And I am always looking for new ways to eat them. I think I will try this next!
Posted by: Christine | January 26, 2005 at 09:20 AM