Mom's Famous Garbanzos

Prep: 10 minutes (plus overnight soaking) Cook: 30 minutes (in pressure cooker)


By the Naked Food Chefs


  • 1 pound organic chickpeas
  • 1 organic white onion, finely chopped
  • 4 large organic tomatoes, finely chopped
  • 2 cups low-sodium, organic vegetable broth
  • 2 cloves garlic, chopped
  • 1 tsp salt-free seasoning
  • 1 cup water as needed


Soak chickpeas overnight. Discard the soaking water and rinse beans three or four times under running water.

In a medium saucepan, add tomatoes, onion, cumin, garlic, and 1/2 cup of vegetable broth. Let simmer until sauce thickens, in low heat.

Place garbanzos in pressure cooker with the remaining vegetable broth and cook 15 minutes. Carefully open the pot letting the steam out completely first. Make sure liquid covers garbanzos, if not, add 1 cup of water. Add the sauce to chickpeas.

Simmer in pressure cooker covered for about 10 more minutes in low-medium heat.