Make Ahead

Stewy Greek Garbanzos

February  8, 2011
8 Ratings
  • Serves 2-4 (depends on if serving over a grain or not)
Author Notes

No Greek kitchen is without two ingredients: Lemons and Olives. While I'm not of Greek descent, my husband is and I am fully aware of the benefits of the Mediterranean diet. Few foods add such flavor magic as lemons.

While one might create lemonade when given lemons, I chose to create a healthy comfort food. The simplicity of this recipe, its warmth and mingling of flavors makes one happy mouthful.

You can easily play with the recipe by incorporating different beans and adding more veggies. If I had artichoke hearts I would've loved to have added them. You might also choose to serve it alone as a thick and creamy stew or over a bed of sauteed spinach or kale.
One more option would be to serve it over some whole wheat orzo doused in lemon.

The Mediterranean just entered my bowl! Enjoy! —hercarrot

What You'll Need
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 Garlic Cloves, Crushed, Minced
  • 1/2 Yellow Onion, Chopped
  • 15 ounces Can, Garbanzo Beans
  • 1/2 15-oz Can, Navy Beans
  • 2 cups Low-Sodium, Chicken Broth (or Vegetable Broth)
  • 1-6oz Can, Tomato Paste
  • 2 Lemons, fresh squeezed juice
  • 1 teaspoon Dried Oregano or 1 T fresh, chopped
  • 1/4 cup Kalamata Olives, quartered
  • Feta Cheese, crumbled (optional garnish)
  • 1-2 handfuls Spinach, washed
  1. Pre-Prep: Chop onions, garlic, cilantro and olives. Set aside.
  2. Heat a large small skillet on medium heat. Add olive oil to pan. Heat for a few seconds then add onions and garlic, cooking until onions are slightly translucent (4 minutes).
  3. Place a heavy saucepan or dutch oven on the stove and add beans, chicken broth, tomato paste, olives, lemon juice, and cilantro . Stir to combine then add garlic and onion saute.
  4. Cook for approximately 30 minutes, it will thicken up nicely! (This will depend on your stove and the pot you use, mine was going to burn if I cooked it longer then 35 mins.)
  5. Meanwhile: Cook the grain of your choice. I love whole wheat orzo. Bring water to a boil (based on serving size you're making) add grain and follow cooking time.
  6. After 25 minutes add the spinach and mix so that it wilts nicely. Take off the stove and serve in a bowl, top with Feta cheese and a fresh squeeze of lemon juice! SERVE and ENJOY!

See what other Food52ers are saying.

  • Emily Love
    Emily Love
  • EmilyC
  • healthierkitchen
  • hercarrot

5 Reviews

Emily L. October 2, 2016
made this tonight and it was delicious! was definitely bummed when I got to the instruction that said to add the cilantro as it was not on the ingredient list so i didn't have any! that being said i would definitely make this again
EmilyC June 2, 2014
This is a great, tasty weeknight dinner! I sauteed the garlic and onion in my Dutch oven to make this a one-pot dinner, and substituted flat-leaf parsley for cilantro (which you seem to have left off the ingredient list). I served it over orzo as you suggested and have leftovers that I'm looking forward to for my lunch tomorrow. Thanks for the simple, satisfying recipe.
PassthePeace1 September 15, 2013
This was awesome, at the point where the onions and garlic are added to the rest of the ingredients for the finally boil, I added about a teaspoon of fennel seeds. Yummy, thanks for the recipe!!
healthierkitchen February 8, 2011
I'm going to save this and make this one day soon! Sounds great.
hercarrot February 8, 2011
I hope so! I'm ready for a second bowl! I'm going to saute a ton of spinach and serve it on top for lunch tomorrow!