| 179 | 180 | 181 | 182 | 183 |
| 1 | 47 | 95 | 142 | 189 |
|
Sweet−And−Spicy Garbanzo Stew
•
1
7
1
2
1
1
1
2
1
1
1
cup Garbanzo beans
cups Water
Onion, coarsely chopped
Yams or sweet potatoes, chunked
Carrot, sliced
Celery stalk, sliced
Leek, sliced
cups Broccoli pieces
tablespoon Lemon juice
tablespoon Soy sauce
teaspoon Ground coriander
/2 teaspoon Ground cumin
teaspoons Pure prepared horseradish
/8 teaspoon Hot pepper sauce
•
•
•
•
•
•
•
•
•
•
• 1
• 2
• 1
• dash of Cayenne pepper (opt)
Place beans and water in a large pot. Soak overnight.
Bring to a boil, cover, reduce heat, and cook until tender, about
2
to 3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30
minutes. Add remaining ingredients. Cook an additional 30 minutes. Serving
Suggestions: Pour into individual bowls or over any whole grain. Also good
as a topping for potatoes or whole−wheat bread. Helpful Hint: This dish can
easily be made in a slow cooker. Add all ingredients at once and cook on the
high heat setting for 8 to 10 hours. Be sure to soak the beans overnight
before you begin.
Sweet−And−Spicy Garbanzo Stew
172
Page
Quick Jump
|