Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

From the book Tapas by Penelope Casas. Garbanzos con cebollas. Very simple, but delicious.

Ingredients Nutrition


  1. Soak chickpeas in cold water overnight.
  2. Drain and place in a deep casserole with the garlic clove, onion sliced, bay leaf , salt and cover with water.
  3. Boil and then bring to simmer for 1 1/2 hours until chickpeas are tender.
  4. Drain discarding the garlic and bay leaf.
  5. In a skillet heat the oil and saute the onion for a minute.
  6. Add the tomato, cover and cook very slowly until the onion is cooked but not colored, about 15 minutes.
  7. Combine with the chickpeas. may be prepared ahead.
Most Helpful

4 5

This was a nice way to fix chickpeas. I liked the tomato in it. I used the crockpot and cooked them all day. Thanks!