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Garbanzo Bean Stew













Trans-fat Free, High Fiber, Sugar-Free


2 pounds chickpeas (garbanzo beans)
10 cups water
4 pounds stewing beef
or venison, cut into 1 inch cubes
1 small onions
1 teaspoon salt
½ teaspoon white pepper


Soak the garbanzo beans overnight in twice their volume of water.

The beans will absorb much of the water and swell in size.

The following day, drain and rinse the beans under cold running water.

Place the beans in a large pot with the 10 cups of water.

Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, 1½ hours, stirring occasionally to prevent burning.

Add the meat, onions, salt, and pepper, stir well and continue cooking another 2 hours until the meat is tender and the beans are fully cooked.

Serve hot with one of the many Indian breads, for example, Indian Tortillas, Adobe Bread, or Piki Bread.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 862g (30.4 oz)
Amount per Serving
Calories 106552% of calories from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 24g 119%
Trans Fat 0g
Cholesterol 263mg 88%
Sodium 1052mg 44%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 28%
Sugars g
Protein 175g
Vitamin A 1% Vitamin C 11%
Calcium 9% Iron 57%
* based on a 2,000 calorie diet How is this calculated?


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