garbanzo bean stew

By pamdabear3383

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
• 2 teaspoons cumin seed, toasted
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 14-ounce cans vegetable broth

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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. Sprinkle servings of remaining stew with remaining cumin seed. Makes 4 servings and reserves.

**Servings Per Recipe 4 servings + reserves Calories 245, Total Fat (g) 3, Sodium (mg) 1251, Carbohydrate (g) 46, Total Sugar (g) 9, Fiber (g) 8, Protein (g) 10