SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Garbanzo Bean and Vegetable Stew

Makes: 4 servings Yield: 4 servings + reserves
Prep 25 mins Slow Cook 9 hrs to 10 hrs  (low) or 4 1/2 to 5 hours (high)
Garbanzo Bean and Vegetable 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 1/2ounce 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. Use with Falafel-Style Patties with Tahini Sauce (see recipe below). Sprinkle servings of remaining stew with remaining cumin seed. Makes 4 servings + reserves.

From the Test Kitchen
  • Place stew in an airtight container. Seal and chill for up to 3 days.
Falafel-Style Patties with Tahini Sauce:
  • Drain liquid from reserved stew; discard liquid. In a medium bowl, mash stew with a potato masher. Stir in 1/2 cup soft bread crumbs. Shape bean mixture into eight patties, 1/2 to 3/4 inch thick. In a large nonstick skillet, cook patties, four at a time, in hot oil over medium-high heat for 2 minutes per side or until golden brown. Drain patties on paper towels. Meanwhile, in a small bowl, combine 1/3 cup plain low-fat yogurt; 1 tablespoon tahini; and 2 teaspoons lemon juice. Stir in 1/4 cup chopped seeded cucumber and season to taste with salt and ground black pepper. Serve patties with tahini sauce, 2 pita bread rounds, halved crosswise; 1/2 cup chopped tomato; and 1 cup shredded arugula leaves or shredded lettuce. Makes 4 servings.
  • Nutrition Facts per serving of Falafel-Style Patties with Tahini Sauce: 364 cal., 11 g total fat (2 g sat. fat), 1 mg chol., 1126 mg sodium, 54 g carb., 7 g dietary fiber, 12 g protein.
Nutrition Facts (Garbanzo Bean and Vegetable Stew)
  • Servings Per Recipe 4,
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.