Garbanzos, or chickpeas, are commonly used in many Mediterranean countries to make hearty and filling casseroles. This one is something I dreamt up when my wife had soaked & cooked chickpeas for houmous but we were missing some of the ingredients.


3 onions, roughly chopped

1 red pepper, chopped

1 yellow pepper, chopped

3 large tomatoes, chopped

2 tablespoons Tomato puree

1 large glass medium white wine

4 teaspoons hot smoked paprika

Salt & pepper


Place the ingredients into a casserole, combine well, cover and place in the middle of a preheated oven at 180 degrees Celsius for one hour (although it may well improve with even more cooking if you can be patient – try 2 or 3 hours).  Serve with some freshly cut crusty bread in thick, generous slices.

Serves 2-4.