Armenian Stew
Armenian Stew recipe
Yield
4 servingsPrep
1 hrsCook
3 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
apricots, dried
|
*
|
| ½ | cup |
water
|
|
| ½ | cup |
chickpeas (garbanzo beans)
dried, soaked overnight |
|
| 5 | cups |
water
|
|
| 1 | cup |
lentils
|
|
| 3 | each |
onions
sliced |
|
| 2 | tablespoons |
molasses
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
apricots, dried
|
*
|
| 118 | ml |
water
|
|
| 118 | ml |
chickpeas (garbanzo beans)
dried, soaked overnight |
|
| 1.2 | l |
water
|
|
| 237 | ml |
lentils
|
|
| 3 | each |
onions
sliced |
|
| 3E+1 | ml |
molasses
|
|
Directions
Soak dried apricots in ½ cup Water for 1 Hour.
In a large pan, bring soaked apricots and their water to a boil. Add soaked, drained garbanzo beans and 1 cup water. Bring to a boil and cook for 30 Minutes.
Add the lentils, onions and 4 cups water to pot. Bring to a boil. Lower heat, cover and cook about 2 hours until garbanzos are tender. Add molasses. Mix in well.
Serve over brown rice.
