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Nutrition facts per serving:

  • Servings Per Recipe 4 (1 1/2 cup) servings + reserves
  • Calories 245
  • 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
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Garbanzo Bean Stew

Makes: 4 (1 1/2 cup) servings + reserves
Prep: 25 minutes
Cook: 9 hours (low) or 4 1/2 hours (high)
 

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Ingredients

  • 3  15-ounce cans garbanzo beans (chickpeas), rinsed and drained
  • 1  pound red-skin potatoes, cut into 3/4-inch pieces
  • 1  14.5-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 cans 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.

To store reserves: Place stew in an airtight container. Seal and chill for up to 3 days.

Garbanzo Bean Stew


 
 
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