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.