1 can of garbanzo beans. (I prefer using organic dry garbanzo beans; they absolutely taste better than canned ones. I cook them for 40 minutes in a pressure cooker. You can also soak them in water overnight and then boil for an hour or two before you start cooking)
1 onion, diced
2 green peppers, chopped
1 can of diced tomato or
2 grated fresh tomatoes
1 tbsp tomato or pepper paste (or 1/2 tbsp pepper + 1/2 tbsp tomato)
2 tbsp oil (olive, corn, butter)
salt & black pepper
any other spice you want–to spice up garbanzos: crushed peppers, green or red chili powder, etc.
1 carrot, chopped in half rounds or diced
-Heat the oil in a pot and then add first onions, then green peppers (if you want carrots, add them with peppers). Stir on medium heat for 4-5 minutes
-Add the paste. After two minutes of stirring, add tomatoes and cook for 4-5 minutes
-Now it’s time for garbanzo beans, salt & pepper, other spices, and hot water (enough to cover)
-Cook for 20-25 minutes on low heat. If you’re using a pressure cooker, cook for 10 minutes.
-Serve with rice.
If you want to try this recipe with stew beef or lamb, add the meat in between onions and peppers and cook until the meat changes its color; it would be probably between 5-7 minutes.