Garbanzo Stew Recipe

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Garbanzo Stew Ingredients

4 cup vegetable stock
1 cup dried garbanzo beans - soaked overn, ight
1 cup diced onion
1 cup diced tomatoes
1 tbsp minced fresh ginger
2 tsp ground coriander
1 tsp minced garlic
1/4 tsp ground cumin
1 freshly ground black pepper
1 tsp fresh lime juice
1 tbsp chopped fresh parsley

A Recipe for
Garbanzo Stew

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Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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This is a recipe for Garbanzo Stew from the recipe cookbook of Recipes-to-go (Bean)

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Garbanzo Stew

A nickel will get you on the subway, but garlic will get you a seat.
Old New York Proverb

Garbanzo Stew Directions

In a large saucepan, combine the stock and garbanzo beans. Bring to a
boil, reduce the heat, and simmer, covered, for 1 hour, or until just
tender. Drain, reserving 1 cup of the cooking liquid.

In a large saucepan, combine the cooked garbanzos, reserved liquid,
onion, tomato, ginger, coriander, garlic and cumin. Bring to a boil.
Reduce the heat and simmer, covered, for 20 minutes.

Season to taste with freshly ground black pepper. Garnish with the
lime juice and chopped parsley.

Dean Ornish, "Eat More, Weigh Less" Posted by Karen Mintzias

Serves: 4

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Garbanzo Stew Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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