Garbanzo Bean Stew

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4.0 by 18 people

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  • Makes: 4 servings + reserves
  • Prep: 25 mins
  • Cook: 9 hrs to 10 hrs (low) or 4.5-5 hours (high)

Garbanzo Bean Stew

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

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

To store reserves:

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

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Nutrition Facts (Garbanzo Bean Stew)

  • Per serving:
  • 245 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1251 mg sodium ,
  • 46 g carb. ,
  • 8 g fiber ,
  • 9 g sugar ,
  • 10 g pro.
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18 Ratings

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