Title: Sicilian Garbanzo Stew
Categories: Soup Vegetable
Yield: 6 Servings

4	c	Water
1	tb	Lemon juice
4	ts	Vegetable instant bouillon
1	ts	Dried fennel seed, crushed
1/2	ts	Dried thyme leaves
1		Bay leaf
1	md	Onion, finely chopped
1		Stalk celery, chopped
		(1/2cup)
2		Garlic cloves, minced
4	md	(2 lb) baking potatoes,
		Peeled, sliced
3	lg	Carrots, thinly sliced
		(2cup)
2		(15 5 oz) cans garbanzo
		Beans, drained, rinsed
1	c	Packed fresh parsley
		Including tender stems,
		Chopped (about 1/2cup)
1/8		To 1/4 tsp coarsely ground
		Black pepper

In Dutch oven, combine all ingredients except parsley and pepper; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are very tender. Remove bay leaf. With potato masher, mash vegetables into broth to make a thick chunky mixture. (Garbanzo beans will not mash as thoroughly as other vegetables; leave as is for extra texture.) Stir in parsley and pepper. Serve immediately. Makes 6 (1 1/2 cup) servings.

TIP: To speed preparation, use food processor with metal blade to chop onion, celery, and garlic. Replace metal blade with thin slicing disk; slice potatoes and carrots on top of chopped vegetables. Remove all vegetables from bowl. Clean and dry bowl before chopping parsley with metal blade.

Per serving: 270 calories, 25% calories from fat, 3 g fat, 0 mg c hol, 820 mg sodium, 50 g carbo, and 11 g protein.

Source: From the March/April 1995 issue of Fast and Healthy Magazine.

Posted by nanetteb@csn.org to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

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