Spanish Garbanzo Bean Stew

This Spanish Garbanzo Bean Stew, known as Garbanzos Carmelitanos, is one of Spain’s most underrated recipes. As it’s a very unknown dish that dates back to the 14th century. And let me tell you, it’s packed with amazing flavors, easy to make and promises to fill your body with so much goodness.

To make this recipe, I used canned chickpeas. Just to make things easier and quicker. Traditionally, dried chickpeas are used. If you prefer to use dried, just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

For the liquid, I used water. But you can also use chicken broth, vegetable broth, or even beef broth if you like. However, water is typically used to make this stew. That way, the liquid does not overpower the delicate flavors of the dish.

TIPS & TRICKS to Make this Recipe: To make the thickener, I used a mortar & pestle. You can also use a food processor, hand blender, or a nutribullet. This stew will hold for up to 3 to 4 days in the fridge and will freeze for up to 3 months.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Drain the cooked chickpeas and taste the broth after it has simmered. If you want a version with a beer base, use Spanish chickpea stew with beer.

How to Make Spanish Garbanzo Bean Stew

1. Add the eggs into a sauce pan, fill with water to 1/2 inch (1.25 cm) above the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs.
2. In the meantime, heat a stock pot with a medium heat and add in the olive oil
3. While the oil is heating, finely chop the onion and roughly chop the garlic
4. Add the chopped garlic into a mortar, along with the saffron, parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture
5. Once the eggs have been hard boiled, peel them and cut each one in half, remove the yolk and roughly chop the egg whites
6. Add the egg yolks into the mortar with the garlic paste and the sauteed onions in the stock pot, using a pestle pound down until you get a creamy paste-like texture
7. Drain the cans of chickpeas into a colander and rinse under water, transfer the chickpeas into the same stock pot you sauteed the onions in, fill with water, just enough to barely cover the chickpeas, add the bay leaves and heat with a high heat
8. Once it comes to a boil, add in the garlic and egg yolk paste, the chopped egg whites, dried thyme and season with sea salt and a generous portion of black pepper, mix together, then place a lid on the stock pot and lower to a low-medium heat, simmer for 10 minutes
9. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Serve in bowls or spoon the chickpeas over saffron couscous. A small portion of couscous goes a long way when the stew is already thick.