Garbanzo Bean Stew

Garbanzo beans and potatoes make this vegetarian soup filling substantial enough to serve as a main dish.


Garbanzo Bean Stew


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Servings: 4 (1 1/2 cup) servings + reserves
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Ingredients
 
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  • 3  15-ounce cans  garbanzo beans (chickpeas), rinsed and drainedOn Sale
  • 1  pound  red-skin potatoes, cut into 3/4-inch piecesOn Sale
  • 1  14.5-ounce can  diced tomatoesOn Sale
  • 3/4  cup  chopped red sweet pepper (1 medium)On Sale
  • 1/2  cup  chopped onion (1 medium)On Sale
  • 3  cloves  garlic, mincedOn Sale
  • 1  teaspoon  ground cuminOn Sale
  • 1/2  teaspoon  paprikaOn Sale
  • 1/4  teaspoon  cayenne pepperOn Sale
  • 2  14-ounce cans  vegetable brothOn Sale

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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