Title: Sweet-And-Spicy Garbanzo Stew
Categories: Entree Bean Diet Crockpot Blank
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.