Baked Garbanzo Beans
- Total Time
- 1 hour 10 minutes plus 24 hours' soaking
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup olive oil
- 2medium onions, thinly sliced
- 6garlic cloves, finely sliced
- 1dried chili, mild or spicy
- 1tablespoon coriander seeds
- 2bay leaves
- 3cups garbanzo beans (chickpeas), soaked 24 hours at room temperature
- 5 to 6cups vegetable broth
- 10saffron threads
- 1tablespoon kosher salt or more to taste
- ¼teaspoon freshly ground white pepper or more to taste
Nutritional analysis per serving (6 servings)
563 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 69 grams carbohydrates; 13 grams dietary fiber; 12 grams sugars; 21 grams protein; 854 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 450 degrees. In a large casserole, warm the olive oil over medium-high heat. Add the onions, garlic, chili, coriander and bay leaves; saute for 5 minutes.
- Step 2
Drain the garbanzo beans, and add them to the pan, along with the broth, saffron, salt and pepper. Cover, and bring to a boil. Transfer to the oven.
- Step 3
Bake until the beans are soft and cooked through, 45 to 50 minutes. Season to taste with salt and pepper, and serve.
Private Notes
Comments
Since the recipe calls for coriander seeds, rather than ground coriander, I imagine that the whole seeds were the intention. (And I can testify that whole coriander seeds are wonderful in this recipe.)
This is just delicious-- and very flexible. I didn't have chilis on hand, but hot hungarian paprika mixed with smoked paprika was very tasty. My homemade vegetable broth has a bit of tomato paste which I think helped this dish.
This is one of my all-time favorite recipes and I’ve shared it with many friends who’ve requested the recipe. It’s savory, delicious and simultaneously comforting and surprising. I’ve made it countless times since it was published in 1999. I honestly cannot fathom the negative comments from others. Please try it just as written and be thrilled. With a hunk of bread and a piquant salad, perhaps a little sliced chorizo and cheese on the side, it’s a heavenly dinner.
This is one of my all-time favorite recipes and I’ve shared it with many friends who’ve requested the recipe. It’s savory, delicious and simultaneously comforting and surprising. I’ve made it countless times since it was published in 1999. I honestly cannot fathom the negative comments from others. Please try it just as written and be thrilled. With a hunk of bread and a piquant salad, perhaps a little sliced chorizo and cheese on the side, it’s a heavenly dinner.
These are the best chickpeas I've tasted. I cooked this in a dutch oven, which I would recommend. Don't sleep on the *white* pepper. I did this for a while because I never wanted to buy it -- it has a completely different flavor than black pepper. I added ground chili powder and a dried chili for spiciness. The coriander seeds were such a little treat in there, too. I also salted the onions to start with, and added a lot more salt. Then after it was cooked, I squeezed in lemon juice. Voila!
I found it to be truly awful. It had little flavor and I wasn't able to serve it without using it as a base for a completely new dish. No stars :(
Advertisement