Title: Chick Pea & Yam Stew
Categories: Vegetable
Yield: 8 Servings

1	c	Garbanzo beans
7	c	Water
1		Onion, coarsely chopped
2		Yams or sweet potatoes,
		Chunked
1		Carrot, sliced
1		Celery stalk, sliced
1		Leek, sliced
2	c	Broccoli pieces
1	tb	Lemon juice
1	tb	Soy sauce
1	ts	Ground coriander
1/2	ts	Ground cumin
2	ts	Pure prepared horseradish
1/8	ts	Hot pepper sauce ds Cayenne pepper (opt)

Place beans and water in a large pot. Soak overnight. Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes.

Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread.

Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin.

154 cal 1 gr. fat

From Vegetarian Times, February 1989, p. 18. Also in The McDougall Program: 12 Days to Dynamic Health, p. 243.

SUSAN WYLDER

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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