Garbanzo Bean Stew with Tomatoes

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.