Garbanzo Bean Stew

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16 users rated this recipe an average rating of 4.0
  • Yields: 4 servings + reserves
  • Prep: 25 mins
  • Cook: 9 hrs to 10 hrs (low) or 4.5-5 hours (high)
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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
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
To store reserves:

Place stew in an airtight container. Seal and chill for up to 3 days.

Nutrition Facts (Garbanzo Bean Stew)
    Per serving:
  • 245 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 1251 mg sodium,
  • 46 g carb.,
  • 8 g fiber,
  • 9 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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