Chickpeas and Broad Bean Stew - Garbanzo y Habas a la Andaluza

posted on: Nov 4, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Vegetable dishes in southern Spain are, in the majority of cases, of Arab (Moorish) origin.  These dishes are identified by their use of the many spices introduced by the Arabs into the Iberian Peninsula.  These spices continue to carry their Arabic names such as alcaravea (caraway – al-karawya); almoradux (marjoram – al-murdaqush); azafrán (saffron – al-za ^cfaran); comino (cumin – kammun); estragón (tarragon – al-tarkhun and zamaque (sumach – summaq).

Serves about 6

4 tablespoons olive oil

2 medium onions, finely chopped

3 cloves garlic, crushed

1/2 small hot pepper, seeded and finely chopped

2 tablespoons finely chopped fresh coriander leaves (cilantro)

4 medium tomatoes, chopped into small pieces

1 can chickpeas (19 oz 540 ml), rinsed and drained

1-pound fresh or frozen baby lima beans

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon dried tarragon

pinch of saffron, diluted in 1/4 cup water

3 cups water

Heat oil in a saucepan then add onion, garlic and hot pepper. Sauté over medium-low heat for 10 minutes then stir in coriander leaves and tomato. Sauté for a further 5 minutes then stir in remaining ingredients. Cover and bring to a boil, then cook over medium-low heat for 40 minutes, stirring occasionally and adding a little water if necessary.  

Serve hot or cold.

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