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How to make Garbanzon Beans or Chickpeas Puree

Garbanzo Beans (Chickpeas) Puree should at least be on your menu once or twice a month because beans are an excellent source of protein. A tasty recipe for any day of the week. Add my Original Gourmet Hot Sauce for more flavor.
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Prep Time 4 hrs
Cook Time 2 hrs 15 mins
Total Time 6 hrs 15 mins


  • 1 cup of dried Garbanzo beans or chickpeas
  • 4 cups water
  • 1- 2 garlic cloves
  • 1 tablespoons olive oil grapeseed oil or coconut oil
  • 1 sprig fresh parsley
  • 1 sprigs thyme
  • 1 bay leaves
  • 1 small onion chopped
  • 1 medium carrot diced
  • 2 whole cloves
  • Salt and pepper to taste
  • 1/4 teaspoon Gemma's Original Gourmet Hot Sauce optional


  • Clean and wash the beans under running water to remove any dirt if necessary. Soak the beans in 3 quarts of water overnight or for about 4 – 6 hours. Add beans and water in a Dutch oven or a stockpot and cook for the beans over medium heat on a stovetop for about 1hour to 2 hours
  • Puree half of the beans with the cooked whole garlic with 1 cup of water in a blender. Add the blended beans back to the pot and bring to a boil.
  • In a small skillet heat oil, and sauté carrot, parsley, thyme, bay leaf, onion and whole cloves of 1 minute or 2 – just enough time for the spices to start releasing their aroma. Remove from heat and promptly add mixture to boiling beans. Stir and season to taste with salt and pepper.
  • Reduce heat to low and continue cooking until the beans become creamy.
  • If the beans are not creamy to you liking, take one or two ladleful of the beans and puree in a blender or food processor again. Return to the Dutch oven or stockpot and stir to mix. Add Gemma's Original Gourmet Hot Sauce. Season to taste. Continue to cook for another 5 minutes.
  • Serve with rice.


Add mixed blend spices or store-bought spices for more flavor.
It is not necessary to soak the beans.


Serving: 1grams
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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