Monday, September 24, 2012

Garbanzo Bean Stew

The garbanzo bean obsession continues.  I ended up topping my portion that I ate last night & tonight with feta cheese because chickpeas & feta just go hand in hand in my head.  This, for me, also marks the official start of fall because I pulled out my crockpot.

Recipe from Heart Healthy Living
Yields 4 servings
245 calories per serving

3 15 oz cans chickpeas, rinsed & drained
1 lb red potatoes, cubed
1 medium red pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
28 oz vegetable broth

In a 6 quart slow cooker stir together chickpeas, potatoes, red pepper, onion, garlic, cumin, paprika, & cayenne pepper.
Pour vegetable broth over top.

Cover & cook on low heat for 9 - 10 hours or high heat for 4 - 5 hours.