1 1/2 C dried
garbanzo beans
1/4 cup olive oil
1 sm onion, chopped
2 carrots, chopped
4 sm potatoes,
peeled and diced
2 cloves garlic,
finely chopped
1 can diced tomatoes
with juice
1/2 tsp thyme
1 cup water
Salt and cracked
pepper to taste
Sort beans and soak
overnight in bowl, using 3 times as much water as beans. In morning, rinse beans with cold water. Place beans in heavy saucepan, cover with 2
inches of water and bring to a slow boil. Reduce heat and simmer, uncovered,
until tender, 35 - 45 minutes.
In large pot, heat
oil and sauté onion 5 minutes, stirring occasionally. Add carrots, potatoes and garlic and cook for
5 minutes more. Add tomatoes, thyme,
cooked beans (with liquid), and water.
Cover and simmer
gently until the potatoes are tender,
about 20 - 30 minutes. Add salt to taste. Garnish as desired (fresh parsley and cracked
pepper) and serve.
