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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Garbanzo Bean Stew
Yield: 4 servings + reserves
Prep
25 mins
Cook
9 hrs
to 10 hrs
(low) or 4.5-5 hours (high)
Ingredients
- 3 15 ounce cans garbanzo beans (chickpeas), rinsed and drained
- 1 pound red-skin potatoes, cut into 3/4-inch pieces
- 1 14 1/2ounce 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,
- carb. (g) 46,
- 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 (µg) 12,
- 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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