GALICIAN GARBANZO STEW
Source: The Enchanted Broccoli Forest by Mollie Katzen

2 cups dried garbanzos (chick peas), soaked overnight and cooked in 5 cups vegetable stock or water
1/4 cup vegetable stock (for saute-ing)
1 onion, cubed
3 cloves garlic, minced or crushed
1 carrot, cubed
1 stalk celery, cubed
1 bay leaf
1 tsp cumin
1 tsp dry mustard
large pinch saffron, crushed
1/2 cup peas
1 tomato, diced
1 Tbls red wine vinegar
salt and pepper to taste

Cook the garbanzos until tender. Puree 2/3 of the garbanzos with cooking water until smooth, then stir back into the pot with the whole garbanzos.

While beans are cooking, saute the vegetables in the stock until tender, adding more stock as necessary to keep from sticking. Add to the pot with the pureed and whole garbanzos, add spices and cook for 1 hour.

10 minutes before serving, stir in tomato, peas, vinegar, and salt and pepper. Serve with crusty wheat bread. Enjoy!

Note: I cooked the garbanzos in a pressure cooker with 4 cups of stock, and it came out okay. If the soup is too thick for you, thin it with a bit more stock.