Ironically enough, I modified another Tunisian vegetarian recipe from the same site to accommodate the omnivores (I threw in two pieces of chicken and let them brown three minutes before throwing in the garbanzos). Rave reviews on this one, it’s a truly amazing combination of flavors and actually turned out to be plenty filling, just right for all of us alongside the soup even though it looked a bit skimpy. Without the meat we would probably have wanted a second can of garbanzos. Otherwise, I wouldn’t change a thing! Definitely will be making this again!
UPDATE: Made the spicy garbanzos again, with two cans of garbanzos, dried parsley and fresh green onion instead of the parsley, some black pepper, and cabbage instead of red pepper. Amazing how a few small changes make a huge difference, but it was still extremely delicious!
1 tbsp. oil
2 large cloves garlic
1 dried pepper, seeds removed and chopped
Ground caraway seeds
1 can garbanzos
Stalk fresh oregano
1/4 tsp. coriander
Splash of vinegar
Sauté garlic and pepper in oil. Add caraway seeds, then mix in garbanzos with a little of the water. Add oregano, coriander, and parsley and cook over medium heat until most of the liquid is absorbed. Splash with vinegar and cook a minute or two longer, then serve with rice or couscous.