Spanish Garbanzo Beans and Tomatoes

Total Time
Prep 10 mins
Cook 15 mins

I took a Cooks illustrated recipe for tomatoes and combined it with ideas from other recipes on this site for garbanzo beans. Adding the smoked Spanish paprika added a subtle but exotic complexity. This is wonderful as a main dish for vegetarians (without the anchovies), as a base for grilled fish, or add sausage for meat-lovers - Please do not be afraid of the anchovies: they aren't 'identifiable' in this dish but do add to the overall flavor. Small portions would work well in a tapas selection. I recommend using grape tomatoes in this recipe.

Ingredients Nutrition


  1. Heat the olive oil
  2. Chop the onion
  3. Chop the anchovy fillets.
  4. Mince the garlic.
  5. Halve the grape tomatoes.
  6. Saute the onion in the olive oil until soft and starting to take on color.
  7. Add the garlic, anchovy fillets and tomato halves and stir until tomatoes start to soften.
  8. Add the garbanzo beans and rest of the ingredients.
  9. Cover and cook on low until tomatoes are soft, the liquid has thickened slightly, and the flavors have melded: about 10-15 minutes.
  10. Taste for seasoning: add salt if needed.
  11. Add sliced sausages before covering, or add whole grilled sausages at the end.
Most Helpful

5 5

Mmmmm, so good! I had to use regular tomatoes because there were no cherry tomatoes and I left out the optional sausage. The blend of flavors going on here is exceptional, especially the anchovies (which you really can't "taste" but add to the richness). We eat garbanzos regularly, and will definitely be adding this to our rotation. Thanks for posting!

5 5

Lots of assertive flavors, yet they married harmoniously. I used Spanish chorizo for a great one dish meal. Thank you.

5 5

Wow, was this good! Very easy to make, and quite flavorful... The only thing I did differently was to omit the capers, I didn't have any on hand. Served alongside some grilled chicken sausage -- it was a filling and delicious meal! Made for PAC Fall 2009.