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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 (1 1/2 cup) servings + reserves
- Calories245
- Total Fat (g)3
- Sodium (mg)1251
- Carbohydrate (g)46
- Total Sugar (g)9
- Fiber (g)8
- Protein (g)10
- Vitamin C (DV%)79
- Calcium (DV%)7
- Iron (DV%)19
- Starch (d.e.)3
- Vegetables (d.e.).5
*Percent Daily Values are base on a 2,000 calorie diet
Garbanzo Bean Stew
Makes:
4 (1 1/2 cup) servings + reserves
Prep: 25 minutes
Cook: 9 hours (low) or 4 1/2 hours (high)
Cook: 9 hours (low) or 4 1/2 hours (high)
Ingredients
- 3 15-ounce cansgarbanzo beans (chickpeas), rinsed and drained
- 1 poundred-skin potatoes, cut into 3/4-inch pieces
- 1 14.5-ounce candiced tomatoes
- 3/4 cupchopped red sweet pepper (1 medium)
- 1/2 cupchopped onion (1 medium)
- 3 clovesgarlic, minced
- 1 teaspoonground cumin
- 1/2 teaspoonpaprika
- 1/4 teaspooncayenne pepper
- 2 14-ounce cansvegetable 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.
To store reserves: Place stew in an airtight container. Seal and chill for up to 3 days.
