Garbanzo beans, aka chick peas, are great over rice, with polenta, alone, or as a side.  They are a “Vegan Essential” because they are simple to prepare and can be applied to many dishes. They do take a while to make though. Many people like to soak their beans the day of or the day before for eight hours, however, I prefer to cook them for four hours in the base generated by the vegetables and spices because they end up so flavorful in comparison to the pre-soak method. I usually cook these on a Sunday and serve them throughout the week.

Tools

• 5 Qt. dutch oven
• Knife and cutting board
• Measuring cup and spoons

Ingredients

• 1 cup dried of garbanzo beans
• 1 large tomato
• 1 onion
• 6 garlic cloves
• 1/4 cup red wine (optional)
• 1 teaspoon cumin
• 3/4 teaspoon salt
• 1 tablespoon of oregano
• 2 bay leaves
• 4 cloves
• 4-6 cups water
• 4 tablespoons olive oil

Directions

1. Wash beans and sort out any rocks. Soak in water and set aside.
2. Chop onion, mince garlic, and dice the tomato
3. Heat two tablespoons of olive oil until hot, for about 30 seconds. Pour in the garlic and onion and cook for 3 minutes or until onion is clear.
4. Put in the diced tomato. Pour in the wine and remaining spices, cover, and cook for approximately 5 minutes or until vegetables cook down generating a liquid base.
5. Pour the water out of the bowl the garbanzos are sitting in and place beans in pot with the vegetable base, and stir and cook for about minutes
6. Pour in the 4 cups of water, taste and add additional salt if desired, cover and cook low for approximately 4 hours or until beans break. Check the pot occasionally because the beans will absorb the water, and add more water as needed.