Ingredients

• 3  15-ounce cans garbanzo beans (chickpeas), rinsed and drained
• 1  pound red-skin potatoes, cut into 3/4-inch pieces
• 1  14.5-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.

To store reserves: Place stew in an airtight container. Seal and chill for up to 3 days.