Prep time: 10 minutes – 8 hours
Cook time: 40 minutes – 2 hours
- 3 cups cooked garbanzo beans (from two 15-ounce cans of beans)
- 12 cups peeled and chopped tomatoes (from about 12 medium tomatoes) or 4 cups fat-free organic tomato sauce
- 3 garlic cloves, minced
- 1 onion, diced
- ¼ cup vegetable broth or water
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
- Chopped cilantro and green onion
- Large pot, if using fresh beans
- Blender or food processor, if using fresh tomatoes
- Large saucepan
- Medium serving bowl
If you’re using dried garbanzo beans: Soak the beans for 6 to 8 hours, or overnight, in a large pot, then drain, rinse, and cover them with fresh water by 1 inch.
Bring the garbanzo beans to a boil, then reduce to a simmer while covered on low heat. Simmer for 2 hours or until soft. Add water as needed while cooking and season with salt to taste at the end (do not add salt at the beginning, or the beans will not soften properly). If you’re using the canned garbanzo beans, simply rinse and drain them before adding to the sauce.
To make the tomato sauce, boil ¼ cup of water in a large saucepan and add the onion and garlic. Cook, stirring occasionally, until the onion becomes soft and translucent, around 4-5 minutes.
Add in the tomato sauce and paste (if you’re using fresh tomatoes, blend them in a blender or a food processor first). Stir in the cumin, cinnamon, lemon juice, salt, and pepper.
Boil for 30 minutes on low heat, stirring occasionally, until the sauce is nicely thickened and rich.
Once the sauce is done, stir in the cooked beans, and cover until serving.
When ready to serve, transfer to a medium serving bowl, sprinkle with chopped cilantro and green onion, and serve family style at the table. Enjoy!