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sicilian-stew recipe

Date:    Tue, 21 Feb 95 13:54:29 MST
 From:    nanetteb@csn.org
 	From the March/April 1995 issue of Fast and Healthy
 Magazine. Yum - I really like the fennel seed addition.
 4 cups water
 1 Tbsp lemon juice
 4 tsps vegetable instant bouillon
 1 tsp dried fennel seed, crushed
 1/2 tsp dried thyme leaves
 1 bay leaf
 1 medium onion, finely chopped
 1 stalk celery, chopped (1/2 cup)
 2 garlic cloves, minced
 4 medium (2 lb) baking potatoes, peeled, sliced
 3 large carrots, thinly sliced (2 cup)
 2 (15.5 oz) cans garbanzo beans, drained, rinsed
 1 cup packed fresh parsley including tender stems, chopped (about 1/2 cup)
 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.
 kwvegan vegan