
1. In a 5- or 6-quart slow cooker, stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, 1 teaspoon of the cumin seed, paprika, and cayenne pepper. Pour broth over bean mixture in cooker.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Reserve 4 cups of the stew; store as directed below. Sprinkle servings of remaining stew with remaining cumin seed. Makes 4 servings and reserves.
To store reserves: Place stew in an airtight container. Seal and chill for up to 3 days.
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Great dish, but more like a soup
11/16/2009 04:05:03 PM Report AbuseWhat is the calories per serving? I see everything else, but that?
11/14/2009 10:01:06 AM Report Abusedoes this freeze well? curious
11/11/2009 03:35:26 PM Report Abuse