Slow-Baked Garbanzos

February 01, 2019 1 Comment

By Steve Sando, adapted from a recipe by Diane Kochilas' "Ikara" (Rodale Press, 2014)

Serves 6-8

Ingredients:

1 lb Rancho Gordo Garbanzo beans
6 medium sprigs of fresh thyme
2 medium sprigs of fresh rosemary
3 Rancho Gordo bay leaves
Salt and pepper
3 large red onions, halved and sliced
3 cloves garlic, peeled and thinly sliced
1 each of red, green, and orange bell peppers, cleaned and sliced into 1/4 inch rings
1 stalk celery, sliced into matchstick-sized pieces
2-3 large tomatoes, sliced
1/2 cup extra-virgin olive oil

Directions:

Cook the garbanzos in plenty of water with one of the bay leaves. Bring the pot to a rapid boil and continue cooking for 15 minutes.
Reduce the heat to medium low. Gently simmer the beans until they're almost soft, about an hour to an hour and a half. (Timing will vary wildly if you are using older beans or a bran other than Rancho Gordo)
Strain the beans and reserve the cooking liquid.
Preheat the oven to 325 degrees.
In an oven-proof, wide pan, like a Chamba cazuela, add the drained garbanzos followed by enough of the reserved cooking broth to reach 2/3 of the way up the beans. Add the herbs and lightly salt.
Over the chickpeas, layer the onions, followed by the garlic, then the peppers, the celery, and finally the tomatoes.
Pour the olive oil to cover the top. Cover the pan with a lid if you have one, otherwise cover with a piece of parchment paper and aluminum foil.
Bake for 2 1/2 hours.
Uncover and continue baking for another 30 minutes. The liquid should be absorbed and top just starting to char.
Remove and allow to cool to warm or room temperature. Crack plenty of black pepper over the top and serve.