North African-Style Beans
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 473.18 ml garbanzo beans (chickpeas)
- 44.37 ml olive oil
- 709.77 ml yellow onions, chopped
- 236.59 ml carrot, chopped
- 4.92 ml garlic, minced
- 1 cinnamon stick
- 3 whole cloves
- 2.46 ml saffron thread, crumbled
- 6 fresh fresh cilantro stems
- 6 fresh flat-leaf parsley sprigs
- 1892.0 ml vegetable stock
- 236.59 ml fresh tomato, peeled, seeded, drained and chopped (or canned tomato)
- salt
- fresh ground black pepper
directions
- Clean and soak the beans overnight.
- In a large, heavy pot, heat the oil over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables are soft but not browned, about 5 minutes. Add the garlic, cinnamon, cloves and saffron and cook for about 1 minute longer. You can wrap cinnamon stick and cloves in cheese cloth for easy removal.
- Drain the beans and stir them into the pot. Add the cilantro and parsley sprigs and enough stock or water to cover by 1/2 inch. Cook until the beans are tender.
- Stir in the tomato and salt and pepper to taste and simmer until the flavors are well blended, about 20 minutes. Remove bay leaves, cinnamon and cloves before serving.
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RECIPE SUBMITTED BY
DailyInspiration
United States