Saffron Braised Garbanzos With Olive Gremolata
This garbanzo braise is a nod to the Basque country. It is simple, easy, inexpensive and can feed several people. This is a one pot meal that is rustic yet colorful enough to serve to guests. Crusty whole wheat toast will maximize your protein and calorie intake in this elegant bean dish.
Ingredients & Method (yields 4 servings)
- ½ pound dried garbanzo beans, drained and rinsed
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- ½ cup dry white wine (beer also works well)
- 2 teaspoons ground coriander
- 4 cups chicken stock or water or combination of both
- ¼ teaspoon saffron threads
- ½ pint cherub tomatoes, halved
- ¼ cup cured olives, finely chopped
- Zest of 2 lemons
- 1 cup packed parsley leaves
- Salt to taste
- 1 tablespoon olive oil
In a large pot, heat oil on medium high heat. Add onion, sprinkle with salt and cook until onions just turn light brown, about 8 minutes. Add garlic and coriander and cook until garlic is fragrant, about 1 minute. Deglaze with wine (or beer) and cook until liquid is almost completely evaporated. Add stock or water and bring to a boil. Add saffron and reduce to a gentle simmer. Cover and cook for about 2 hours or until garbanzos are toothsome. Remove cover and increase heat. Continue cooking until about only one cup of liquid is remaining. Season with salt to taste. Add tomatoes and cook until tomatoes begin to burst.
For Olive Gremolata:
Combine lemon zest and parsley and chop until parsley is very fine. Fold in olives. Sprinkle on braise.