This classic recipe for Puerto Rican garbanzos guisados (stewed chickpeas) is a delicious, plant based stew that’s perfect with a side of white rice.
Known for being the main ingredient in hummus, chickpeas are larger than beans most Puerto Rican recipes call for, such as pink beans or pigeon peas. I grew up eating chickpeas in salads, but my dad always tells me about eating garbanzos guisados in Puerto Rico, usually with pig feet, aka patitas. I’ve tried the pigs feet, and can’t say I’m a fan. But stewed chickpeas are definitely a new favorite of mine.
What are garbanzos beans?
Garbanazos are part of the legumes family. Garbanzos, also known as chickpeas is versatile. A cheap pantry staple, you can purchase chickpeas dry in a bag, or cooked in a can. I prefer canned chickepeas for this recipe since they are already cooked.
Chickpeas are tender, yet firm for the perfect chew! Grind it for a paste, buy it in flour form, or puree it to make a sauce or hummus! I love eating them straight out of the can, with some olive oil, vinegar and salt. They’re also great as a crunchy snack if you roast them in the oven. Thankfully, garbanzos takes on the flavor profile of whatever your making, so it makes it the perfect hearty ingredient for stew!
How do you thicken garbanzo guisados?
To thicken garbanzo guisados, take the back of a large cooking spoon and smash some of the cooked beans into the side of the pot to create a “paste”. Repeat the process a few times and gently mix that paste into the stew to thicken the garbanzo guisados.
How long can I store garbanzo guisados?
Store cooked beans in an airtight container in the fridge for up to 3-5 days. To reheat, place in a pan with a tablespoon of water and heat over medium heat for 10-15 minutes, or until warmed through.
If you want to freeze any leftover garbanzo guisados, store in a freezer safe container or freezer Ziploc bag for up to 8 months. To reheat, place container or bag on the counter to defrost and then pour defrosted beans into a pot and reheat over medium heat for about 20 minutes, or until beans have warmed through.
What To Serve with Garbanzos Guisados?
I love to make this and serve with avocado slices and tostones. It’s a delicious plant-based meal that’s easy to meal prep for the week, or serve to a crowd. I hope you love this recipe as much as we do!
Garbanzos Guisadas (Puerto Rican Stewed Beans)
Delicious, creamy chickpeas are simmered in a flavorful broth.
- 1 tablespoon olive oil
- 1/4 cup diced country ham or bacon omit if vegetarian
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 1 1/2 teaspoons Sazon seasoning with annatto and culantro
- 1/2 teaspoon dried oregano
- 2 dried bay leaves
- 2 cups low sodium chicken broth or vegetable broth
- 2 cans garbanzo beans (chickpeas), undrained 15 oz. cans
- 8 pimento stuffed olives
- 1 tbsp fresh cilantro. chopped
- Adobo seasoning or salt to taste
In a medium sized sauce pan, heat the olive oil over medium heat. Add the chopped ham and saute for 2-3 minutes, until it starts to caramelize (omit if vegetarian)
Add the sofrito and Sazon seasoning. Saute for 2 minutes, until fragrant.
Add the tomato sauce, oregano, & bay leaves. Saute for 1 minute.
Add the chicken stock (use vegetable stock if vegetarian), beans (with their liquid), olives, and chopped cilantro. Cover and bring the mixture to a boil.
Once the mixture comes to a boil, reduce to a simmer and cook for 25-30 minutes, stirring occasionally. The mixture should be very creamy and not soupy.
Check for seasoning, and add Adobo or salt if needed.
Serve over white or yellow rice, with an extra sprinkle of cilantro, if desired.
You can replace the adobo seasoning with salt. Adobo has a fair amount of salt, so it’s often used as a salt replacement, and flavor enhancer.
I’m from the US Virgin Islands and being PR is nearby I have ate and learned cook many PR dishes and this is one of my favorites. Thanks for sharing your recipe.
I had no pink or red beans like I usually cook all I had were these kind so I looked up recipes and I’m glad I made yours, they are delicious!
So glad you enjoyed it!
Can this be done in a crockpot?
Yes but you won’t get any evaporation that you would get from cooking on the stove
A keeper for sure! Didn’t use potatoes as suggested, just let it cook down until thicker. Perfect with some rice, corn tortillas and avocado!
You mention potatoes in the section about thickening the stew and you mention pumpkins/carrots in the instructions but none of those items are listed in the ingredients section. I would love to try your recipe, can you edit? Thank you.
Thank you for letting me know, this is what happens when I’m sleepy and writing a blog post. It’s been updated.
Made these tonight and we loved them! The hamon and chicken broth provide plenty of salt so for those making the recipe, wait until your sauce thickens to taste for salt. I didn’t need any. Thanks so much, this will be my go to recipe for garbanzos!
Glad you enjoyed them!