* Exported from MasterCook II *
Sicilian Garbanzo Stew
Recipe By : Fast & Healthy March/April 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beans Low-Fat
Meatless
Amount Measure Ingredient -- Preparation Method
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4 cups water
1 tablespoon lemon juice
4 teaspoons instant bouillon -- veg. or chicken
1 teaspoon dried fennel seed -- crushed
1/2 teaspoon dried thyme leaves
1 bay leaf
1 medium onion -- finely chopped
1 stalk celery -- chopped
2 garlic cloves -- minced
4 medium baking potatoes -- peel/slice
- about 2 lbs.
3 large carrots -- thinly sliced
2 cans garbanzo beans -- drain/rinse
- 15.5-oz. each
1 cup packed fresh parsley -- with stems,
1/8 teaspoon coarsely ground black pepper -- up
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. Per serving: 270 calories, 3 grams fat, 10 grams fiber, 11 grams protein. 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.
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