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