Garbanzo stew

If I had to describe this dish to most non-vegetarians where I come from, I would call it a vegetarian fricassee. People would still be confused, but that's okay because it still tastes good. In all honesty, it cannot be called a fricassee for the simple reason that a fricassee, by definition, is a stew in which the meat is browned and simmered in its own juices along with the rest of the ingredients. I don't see any meat there.

Still, if you can handle the irony, I'll tell you that I love this dish for its meatiness. To me, the chickpeas have the perfect consistency to go with a stew, and the chunks of zucchini and yellow squash give balance to the whole dish.

Apart from the chickpeas and squashes, here's the list of ingredients:

• 1 clove of garlic, minced
• 1 can of chopped tomatoes
• 1 can of garbanzo beans
• a few strips of pimentos
• 1 medium yellow squash, cut up in cubes
• 1 medium zucchini, cut up in cubes
• spices like oregano, basil, parsley, etc...
• olive oil
• salt and pepper
• pinch of sugar

I think that's the whole list, I might be wrong. The thing is that I actually cooked this about two weeks ago, took the pictures, and ate it. It was really good, but I never really sat down to write about it.

Anyway, turn up the heat and start cooking the garlic in the oil. Don't let it burn. Pour the rest of the ingredients. The order doesn't really matter, just add everything and let it simmer for like 20 minutes. That's it.

Serve it over any kind of rice. I think I used jasmine rice; it goes well with it.

Victor recommends: 

Goya, Bean Chick Peas, 15.5-Ounce (24 Pack)

Manufacturer: Goya

Part Number:

Price: $28.56

Hunt's Diced Tomatoes - 8/14.5oz cans

Manufacturer: Hunt's

Part Number: #888210

Price: