Basque Garbanzo Beans

Looking for a delicious vegetarian entree this week? Look no further than this recipe. In a Dutch oven, you saute a lot of onions and garlic with spices, add broth, then bake, uncovered, in the oven for about 50 minutes. Somehow in the process, the chickpeas turn all nutty and caramelized, with just enough sauce for mopping up with a good sourdough baguette. I found this one through a Chowhound post... and it does not disappoint.


Basque Garbanzo Beans

3 Tblsp olive oil
2 med onions, thinly sliced
6 garlic cloves, thinly sliced
1/2 tsp cayenne (optional - keep this out if you have little kids or don't like it hot)
1/2 tsp paprika
1/2 tsp ancho chile powder (or similar)
1 Tblsp. dried coriander powder
2 bay leaves
2 cans garbanzo beans, drained
2 14.5-oz cans chicken or vegetable broth
10 saffron threads, soaked in a little warm water

Preheat oven to 450 F. In a Dutch oven or other oven-proof dish that can also go on the stovetop, heat the oil on medium. Add onions, garlic, spices, and bay leaves, and sauté for about 5 minutes (till translucent and fragrant).
Add garbanzos, broth, saffron, salt, and pepper. Cover and bring to boil. Uncover and transfer to oven. Bake until beans are soft and liquid is reduced, about 45-50 minutes.