astray recipes: Sicilian garbanzo stew

Categories: Fatfree
Yield: 6 servings

Measure	Ingredient
4 cups	Water
1 tablespoon	Lemon juice
4 teaspoons	Vegetable instant bouillon
1 teaspoon	Dried fennel seed, crushed
½ teaspoon	Dried thyme leaves
1	Bay leaf
1 medium	Onion, finely chopped
1	Stalk celery, chopped
	(1/2cup)
2	Garlic cloves, minced
4 mediums	(2 lb) baking potatoes,
	Peeled, sliced
3 larges	Carrots, thinly sliced
	(2cup)
2	(15 5 oz) cans garbanzo
	Beans, drained, rinsed
1 cup	Packed fresh parsley
	Including tender stems,
	Chopped (about 1/2cup)
⅛	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 (1½ 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.

Per serving: 270 calories, 25% calories from fat, 3 g fat, 0 mg c hol, 820 mg sodium, 50 g carbo, and 11 g protein.

Source: From the March/April 1995 issue of Fast and Healthy Magazine.

Posted by nanetteb@... to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

1⅘á

sicilian garbanzo stew