Garbanzo Bean Stew
Garbanzo beans and potatoes make this vegetarian soup filling substantial enough to serve as a main dish.
Ingredients
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3 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
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1 pound red-skin potatoes, cut into 3/4-inch pieces
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1 14.5-ounce can diced tomatoes
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3/4 cup chopped red sweet pepper (1 medium)
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1/2 cup chopped onion (1 medium)
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper
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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, cumin, paprika, and cayenne pepper. Pour vegetable 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.
To store reserves
Place stew in an airtight container. Seal and chill for up to 3 days.
Nutrition information
Calories 245, Total Fat 3 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 1251 mg, Carbohydrate 46 g, Total Sugar 9 g, Fiber 8 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 79%, Calcium 7%, Iron 19%. Exchanges: Vegetable .5, Starch 3.
Percent Daily Values are based on a 2,000 calorie diet
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