Garbanzo Bean Stew with Escarole

Garbanzo Bean Stew with Escarole
Photo by Cookbook cover image courtesy of Random House


  • ½ teaspoon olive oil
  • ¼ teaspoon saffron
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • 7 ounces garbanzo beans (chickpeas)
  • black pepper
  • 1 cup thinly sliced escarole
  • + 3 more ingredients
    • ½ small onion
    • 2 cloves garlic
    • salt

Warm the oil in a pot over medium heat. Add the onion, garlic, and salt and pepper to taste; cook 5 minutes, stirring constantly. Add the beans, broth, 1/4 cup water, thyme, and saffron, and bring all to a boil. Reduce the heat and cook for 20 minutes. Remove half of the stew; purée it in a blend...

View full recipe at Epicurious


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