Garbanzo Bean Stew


Cumin, paprika, and cayenne pepper flavor this broth-based stew with kicky flavor. All you need is a slice of chewy whole grain bread to soak up the juices.

Garbanzo Bean Stew
Prep Time:
25 mins
Cook Time:
9 hrs
Total Time:
9 hrs 25 mins
4 servings + reserves


  • 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

  • ¾ cup chopped red sweet pepper (1 medium)

  • ½ cup chopped onion (1 medium)

  • 3 cloves garlic, minced

  • 2 teaspoon cumin seed, toasted

  • ½ teaspoon paprika

  • ¼ teaspoon cayenne pepper

  • 2 14 ounce cans vegetable broth


  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.

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.

Nutrition Facts (per serving)

245 Calories
3g Fat
46g Carbs
10g Protein
Nutrition Facts
Calories 245
% Daily Value *
Total Fat 3g 4%
Sodium 1251mg 54%
Total Carbohydrate 46g 17%
Total Sugars 9g
Protein 10g
Vitamin C 46.6mg 233%
Calcium 70.7mg 5%
Iron 3.4mg 19%
Potassium 679mg 14%
Folate, total 12.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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