Chick pea and yam stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Garbanzo beans |
| 7 | cups | Water |
| 1 | Onion, coarsely chopped | |
| 2 | Yams or sweet potatoes, | |
| Chunked | ||
| 1 | Carrot, sliced | |
| 1 | Celery stalk, sliced | |
| 1 | Leek, sliced | |
| 2 | cups | Broccoli pieces |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Ground cumin |
| 2 | teaspoons | Pure prepared horseradish |
| ⅛ | teaspoon | Hot pepper sauce ds Cayenne pepper (opt) |
Directions
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.
SUSAN WYLDER <ZF_WYLDER@...>
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File