Date: Fri, 20 May 94 06:02:09 EDT
From: SUSAN WYLDER (ZF_WYLDER@SCSU.SCSU.EDU)
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: Sweet-and-Spicy Garbanzo Stew
Categories: Main dish, Beans, Low-fat, Crock pot, Mcdougall
Yield: 8 servings
1 c Garbanzo beans
7 c Water
1 Onion, coarsely chopped
2 Yams or sweet potatoes,
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.
154 cal 1 gr. fat
From Vegetarian Times, February 1989, p. 18. Also in The McDougall
Program: 12 Days to Dynamic Health, p. 243.