Recipe for Chick Pea & Yam Stew


1 cup garbanzo beans
7 cup water
1 onion, coarsely chopped
2 yams or sweet potatoes,
1 chunked
1 carrot, sliced
1 celery stalk, sliced
1 leek, sliced
2 cup broccoli pieces
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoon pure prepared horseradish
1/8 teaspoon 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

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