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Garbanzo Bean Stew

Yield: 4 servings + reserves
Prep 25 mins Cook 9 hrs to 10 hrs  (low) or 4.5-5 hours (high)
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 KitchenTo store reserves:
  • Place stew in an airtight container. Seal and chill for up to 3 days.
Nutrition Facts (Garbanzo Bean Stew)
  • cal. (kcal) 245,
  • Fat, total (g) 3,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 46,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 8,
  • sugar (g) 9,
  • pro. (g) 10,
  • vit. A (IU) 875,
  • vit. C (mg) 47,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1251,
  • Potassium (mg) 679,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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