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