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Ingredients
| garbanzo beans: 15 oz |
| white potatoes: 1 lb |
| canned red tomatoes: 14.5 oz |
| red sweet peppers (chopped): 3/4 cup |
| onions (chopped): 1/2 cup |
| garlic: 7 cloves |
| ground cumin: 1 tsp |
| paprika: 1/2 tsp |
| cayenne pepper: 1/4 tsp |
| soup - vegetable broth: 14 oz |
Garbanzo Bean Stew
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
510 min -
Servings
4 serving(s)
Tags
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.
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.