Garbanzo Bean Stew with Escarole

Ingredients for Garbanzo Bean Stew with Escarole

• 1/2 teaspoons olive oil

• 1/2 small onion, chopped

• 2 cloves garlic, finely chopped

• Salt and black pepper

• 200g (1/2 can) garbanzo beans (chickpeas), drained

• 240ml reduced-sodium chicken broth

• 2 teaspoons chopped fresh thyme or 1 teaspoon dried

• 1/4 teaspoons crumbled saffron

• 240ml thinly sliced escarole (about 1/2 head)

How to make Garbanzo Bean Stew with Escarole

Warm the oil in a pot over medium heat. Add the onion, garlic, and salt and pepper to taste; cook 5 minutes, stirring constantly. Add the beans, broth, 60ml water, thyme, and saffron, and bring all to a boil. Reduce the heat and cook for 20 minutes.

Remove half of the stew; purée it in a blender or food processor. Return the purée to the pot. (Alternatively, you may use an immersion blender briefly to purée the stew directly in the pot.) Add the escarole. Simmer for 5 minutes until the escarole is tender, adding more water if the mixture is too thick.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.