Spanish Garbanzo Beans And Tomatoes

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I took a cooks illustrated recipe for tomatoes and combined it with ideas from other recipes on this site for garbanzo beans. Adding the smoked spanish paprika added a subtle but exotic complexity. This is wonderful as a main dish for vegetarians (without the anchovies), as a base for grilled fish, or add sausage for meat-lovers - please do not be afraid of the anchovies: they aren't 'identifiable' in this dish but do add to the overall flavor. Small portions would work well in a tapas selection. I recommend using grape tomatoes in this recipe.

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Steps

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Heat the olive oil.

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Chop the onion.

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Chop the anchovy fillets.

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Mince the garlic.

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Halve the grape tomatoes.

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Saute the onion in the olive oil until soft and starting to take on color.

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Add the garlic , anchovy fillets and tomato halves and stir until tomatoes start to soften.

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Add the garbanzo beans and rest of the ingredients.

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Cover and cook on low until tomatoes are soft , the liquid has thickened slightly , and the flavors have melded: about 10-15 minutes.

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Taste for seasoning: add salt if needed.

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Add sliced sausages before covering , or add whole grilled sausages at the end.

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Ingredients

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garbanzo beans, cherry tomatoes, onion, olive oil, garlic cloves, anchovy fillets, capers, paprika, dried parsley, dried oregano, lemon pepper, salt, sausage