Garbanzo Bean Stew

  • Share
  • Print
  • Rate


Garbanzo Bean Stew

Yield: 4 servings + reserves
Prep: 25 mins Cook: 9 hrs to 10 hrs(low) or 4.5-5 hours (high)
  • make this recipe
  • user reviews (7)
Garbanzo Bean Stew
Ingredients
  • 3
    15 ounce cans garbanzo beans (chickpeas), rinsed and drained
  • 1
    pound red-skin potatoes, cut into 3/4-inch pieces
  • 1
    14 1/2 ounce can diced tomatoes
  • 3/4
    cup chopped red sweet pepper (1 medium)
  • 1/2
    cup chopped onion (1 medium)
  • 3
    cloves garlic, minced
  • 2
    teaspoons cumin seed, toasted
  • 1/2
    teaspoon paprika
  • 1/4
    teaspoon cayenne pepper
  • 2
    14 ounce cans vegetable broth
Directions

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.

From the Test Kitchen
  • Storage To store reserves:Place stew in an airtight container. Seal and chill for up to 3 days.
Nutrition Facts (Garbanzo Bean Stew)
  • Calories 245,
  • Protein (gm) 10,
  • Carbohydrate (gm) 46,
  • Fat, total (gm) 3,
  • Dietary Fiber, total (gm) 8,
  • Sugar, total (gm) 9,
  • Vitamin A (IU) 875,
  • Vitamin C (mg) 47,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 12,
  • Sodium (mg) 1251,
  • Potassium (mg) 679,
  • Calcium (DV %) 71,
  • Iron (DV %) 3,
  • Vegetables () 1,
  • Starch () 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Add your review
You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Submit Comment
Reviews (7)
4217020204
glendasmith222 wrote:

Could just cook this on medium heat in a dutch oven for a couple of hours, too. Sounds delicious.

1/13/2010 06:38:11 AM Report Abuse
gene_and_dina_stucker@compuserve.com wrote:

I don't understand the 4 servings + reserves. The quantities of ingredients looks like at least 8 or 10 servings.

1/12/2010 02:54:10 PM Report Abuse
jollygood37 wrote:

delicious. great with cornbread!

1/11/2010 05:02:34 PM Report Abuse
mjwitcher1770996 wrote:

The reason it calls for canned instead of dried beans is because of the tomatoes. The acid in tomatoes will cause dried beans to be tough--they will never cook down & get soft once the tomatoes have been added. My suggestions is if you prefer to use dried, wait & add the tomatoes after the beans are done. Just give it long enough the tomatoes to heat & their flavor to blend. I haven't tried this recipe yet, but it sounds good to me.

1/10/2010 01:58:31 PM Report Abuse
deebee_1313 wrote:

I don't get using canned beans when dried would do if cooking all day???

11/25/2009 06:24:47 PM Report Abuse

Top Brands
BHG Real Estate