If you are looking for a traditional and delicious way to make garbanzos, this recipe is an excellent choice. I will show you how to make an authentic, comforting, and delicious chickpea stew. Nutritious and super easy to prepare, this stew is perfect for any day of the week.
Updated: May 2026
Jump to RecipeHaz clic en Garbanzos Colombianos para la receta en español.
Legumes in Colombia
Legumes are essential to the daily Colombian menu. Dishes like frijoles (Colombian beans) and lentils are prepared on a daily basis throughout the country. Chickpeas are equally popular, being another nutritious, economical, and traditional option in Colombian households.
Colombian Chickpea Stew
Chickpeas are prepared in various ways in Colombia. It is very common to find them with tripe, chorizo, or beef; however, this chickpea stew on its own is such a complete dish that it doesn’t need any meat. To achieve the traditional flavor, the secret of this chickpea recipe lies simply in using a good hogao (tomato-scallion sauce) and fresh cilantro.
This recipe is simple and uses only chickpeas, hogao, and cilantro. It is an easy dish to make, and if you use a pressure cooker, it is ready in less than an hour. Plus, since it contains no meat, it is a vegan, gluten-free option and a great source of plant-based protein.
Ingredients
Chickpeas this recipe is made with dried chickpeas, soaked overnight (at least 12 hours), so they become perfectly soft when cooked.
For the hogao we use scallions, garlic, ripe tomatoes, and ground cumin.
Instructions step-by-step
Step 1: Cook the soaked chickpeas in a pressure cooker or a conventional pot until they are tender.
Step 2: To prepare the hogao, cook the scallions and garlic in oil over low heat for 5 minutes. Add the cumin, cook for 1 more minute, and stir in the grated tomatoes.
Step 3: Let the hogao cook covered over low heat for 15 minutes, and then for an additional 5 to 10 minutes uncovered until it thickens and takes on a darker red color.
Step 4: Take half a cup of chickpeas along with a bit of the cooking water, blend them until you get a puree, and return this mixture to the pot to thicken the cooking liquid.
Step 5: Add the hogao, chopped cilantro, pepper, and salt to the pot with the chickpeas.
Step 6: Stir well and let it simmer over low heat for 20 minutes so the flavors blend together perfectly.
Serving Suggestions
This dish is perfect for both lunch and dinner. To enjoy your chickpea stew the traditional way, I recommend pairing it with:
- White rice: The essential companion to soak up the delicious broth of the stew.
- Patacones (fried green plantains): They add a crispy texture that complements the chickpeas perfectly.
- Fresh salad or vegetables: A light option to balance out the dish.
- Fried egg: If you eat eggs, place one on top just before serving.
Frequently Asked Questions (FAQ)
Yes. While using dried chickpeas is traditional in Colombia, you can easily use canned chickpeas if you are short on time. Just place the chickpeas in a pot with a little water or vegetable broth, add the hogao, and let it simmer over low heat for half an hour. And that’s it!
If you are looking for how to make chickpeas as quickly as possible, I highly recommend using a pressure cooker. They will get a much softer texture and cook in about 30 minutes. However, a conventional pot works perfectly fine too; just keep in mind that they will take between 1 and 2 hours to be ready.
The big secret lies in the texture of the broth: once the chickpeas are tender, take out half a cup, blend them into a smooth puree, and return this mixture to the pot. This gives the chickpea stew an amazing, naturally thick consistency without needing any extra thickeners.
You might also like
Patacones (Fried Green Plantains)
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Colombian Chickpea Stew (Garbanzos Colombianos)
Equipment
- pressure cooker or regular cooking pot
- blender
Ingredients
- 500 g dried chickpeas, soaked in water for at least 12 hours
- 1 handful of fresh cilantro, chopped
- salt and pepper
Hogao
- 3 tbsp sunflower oil
- 2 large scallions, chopped
- 1 clove of garlic, finely minced
- 1 tsp ground cumin
- 4 large, ripe tomatoes, finely grated
- salt and pepper, to taste
Instructions
Cooking the chickpeas
- Place the soaked chickpeas in the pressure cooker with water and cook for about 30 minutes until tender.If using a conventional pot, bring to a boil, reduce the heat, cover the pot, and simmer over low heat for 1 to 2 hours until soft, stirring and checking regularly
Preparing the hogao
- Add the oil to the pan and cook the scallions and garlic over low heat for 5 minutes or until soft. Be careful not to let them brown.
- Add the cumin and cook for 1 minute. Then, stir in the grated tomatoes, salt, and pepper, and let it cook covered over low heat for 15 minutes to let the flavors blend.
- Cook the hogao uncovered for an additional 5 to 10 minutes until it thickens and takes on a darker red color. At the end, taste and adjust the salt if necessary
Final preparation
- Once the chickpeas are tender, make sure they have just a little cooking water left (they should not be completely submerged; drain the excess if necessary). Then, take out half a cup of chickpeas, blend them, and return this puree to the pot to thicken the broth.
- Add the hogao, chopped cilantro, pepper, and salt to the pot. Stir well and let it simmer over low heat for 20 minutes so the flavors melt together
- Serve hot accompanied by white rice, patacones, vegetables or a side salad. For the egg-eating vegetarians, a fried egg on top tastes delicious as well!
