Garbanzo Bean Stew with Escarole

Name: Garbanzo Bean Stew with Escarole
Yield: Serves 2
Ingredients: 1/2 teaspoon olive oil; 1/2 small onion, chopped; 2 cloves garlic, finely chopped; Salt and black pepper; 7 ounces (1/2 can) garbanzo beans (chickpeas), drained; 1 cup reduced-sodium chicken broth; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 1/4 teaspoon crumbled saffron; 1 cup thinly sliced escarole (about 1/2 head)

By Harley Pasternak, M.Sc. and Laura Moser

February 23, 2011

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Garbanzo Bean Stew with EscaroleCookbook cover image courtesy of Random House

Meaty garbanzo beans add protein and fiber to this classic Mediterranean stew.

Recipe notes

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