Garbanzo Stew

Name: Garbanzo Stew
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 10
Ingredients: 2 Cups Uncooked garbanzo beans (chick peas); 8-10 Cups Water; 2 Potatoes, chunked; 2 Carrots, thickly sliced; 2 Stalks Celery, thickly sliced; 2 Onions, chopped; 1 Tbsp Low-sodium soy sauce (optional)

This is another of our old favorites, made with inexpensive pantry staples. Make it on the stove or in a slow cooker. Garbanzo beans require a long cooking time to be really tender, so plan accordingly.

Serves: 10

Prep Time: 15 min

Cook Time: 240 min

Ingredients

2 Cups Uncooked garbanzo beans (chick peas)

8-10 Cups Water

2 Potatoes, chunked

2 Carrots, thickly sliced

2 Stalks Celery, thickly sliced

2 Onions, chopped

1 Tbsp Low-sodium soy sauce (optional)

Directions

1 Soak the garbanzos overnight in water to cover. Drain. Place the garbanzos and 8 cups water in a large pot. Bring to a boil, reduce heat, cover and cook for 2 hours. Add remaining ingredients and cook an additional 2 hours, adding more water if necessary.

Hints: To make in a slow cooker (Crock-Pot), combine the soaked, drained beans with the remaining ingredients (use only 8 cups of water) and cook for 8-10 hours on high.

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