North African-Style Beans

Name: North African-Style Beans
Ingredients: 2 cups garbanzo beans (chickpeas); 3 tablespoons olive oil; 3 cups yellow onions, chopped; 1 cup carrot, chopped; 1 teaspoon garlic, minced; 1 cinnamon stick; 3 whole cloves; 1/2 teaspoon saffron thread, crumbled; 6 fresh fresh cilantro stems; 6 fresh flat-leaf parsley sprigs; 2 quarts vegetable stock; 1 cup fresh tomato, peeled, seeded, drained and chopped (or canned tomato); salt; fresh ground black pepper

14 ingredients

4 steps

Ingredients

2 cups garbanzo beans (chickpeas)
3 tablespoons olive oil
3 cups yellow onions, chopped
1 cup carrot, chopped
1 teaspoon garlic, minced
1 cinnamon stick
3 whole cloves
1/2 teaspoon saffron thread, crumbled
6 fresh fresh cilantro stems
6 fresh flat-leaf parsley sprigs
2 quarts vegetable stock
1 cup fresh tomato, peeled, seeded, drained and chopped (or canned tomato)
salt
fresh ground black pepper

Directions

1

Clean and soak the beans overnight.
2

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.
3

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.
4

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.