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.
SICILIAN GARBANZO STEW
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