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Nutrition Facts
Nutrition facts per serving:
- Calories 245
- Protein(gm)10
- Carbohydrate(gm)46
- Fat, total(gm)3
- Dietary Fiber, total(gm)8
- Sugar, total(gm)9
- Vitamin A(IU)875
- Vitamin C(mg)47
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)2
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)12
- Sodium(mg)1251
- Potassium(mg)679
- Calcium(DV %)71
- Iron(DV %)3
- Vegetables()1
- Starch()3
*Percent Daily Values are base on a 2,000 calorie diet
Garbanzo Bean Stew
Makes:
4
servings
Serving size:
1 1/2 cups
Yield:
4 (1-1/2 cup) servings + reserves
Prep:
25 mins
Cook: 9 hrs (low) or 4.5 hours (high)
Cook: 9 hrs (low) or 4.5 hours (high)
Ingredients
- 3 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 pound red-skin potatoes, cut into 3/4-inch pieces
- 1 14 1/2 ounce can diced tomatoes
- 3/4 cup chopped red sweet pepper (1 medium)
- 1/2 cup chopped onion (1 medium)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 14 ounce can vegetable broth
Directions
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.
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Storage:
To store reserves:To store reserves:
Place stew in an airtight container. Seal and chill for up to 3 days.
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