Catalan Garbonzos

Name: Catalan Garbonzos
Ingredients: 2 (16 ounce) cans chickpeas; 2 tablespoons virgin olive oil; 4 garlic cloves (minced or pressed); 2 green bell peppers, diced; 4 large ripe tomatoes, peeled and chopped (or 3 cans diced tomatoes with basil and garlic); 1 pinch nutmeg (small pinch); 1 pinch ground cinnamon (small pinch, you can also use pumpkin pie spice in place of the nutmeg and cinnamon); 12 teaspoon dried thyme; 12 teaspoon salt; 14 teaspoon fresh ground black pepper

10 ingredients

13 steps

Ingredients

2 (16 ounce) cans chickpeas
2 tablespoons virgin olive oil
4 garlic cloves (minced or pressed)
2 green bell peppers, diced
4 large ripe tomatoes, peeled and chopped (or 3 cans diced tomatoes with basil and garlic)
1 pinch nutmeg (small pinch)
1 pinch ground cinnamon (small pinch, you can also use pumpkin pie spice in place of the nutmeg and cinnamon)
12 teaspoon dried thyme
12 teaspoon salt
14 teaspoon fresh ground black pepper

Directions

1

In a large pot, add the chickpeas and 6 cups fresh water to a boil.
2

Lower the heat, simmer 3 hours, drain, and set aside.
3

IN A SKILLET, heat the oil over high heat.
4

Add the garlic, bell pepper, tomatoes, nutmeg, cinnamon, thyme, salt, and black pepper.
5

Cook, stirring 3 minutes.
6

Lower the heat, cover, and simmer 10 minutes.
7

Preheat oven to 325 degrees F. Place the chickpeas in a baking dish and top with the tomato mixture.
8

Cover and bake 1 1/2 hours, stirring each half hour.
9

201 Cal.
10

; 8g Prot.
11

; 7g Fat; 27g Carb; 0mg Chol.
12

; 191mg Sod.
13

; 7g Fiber.