Sicilian Garbanzo Stew
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
| 4 | teaspoons |
boullion cubes
vegetable |
* |
| 1 | teaspoon |
fennel seeds
dried, crushed |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
celery stalks
chopped, (1/2cup) |
|
| 2 | cloves |
garlic
minced |
|
| 4 | each |
potatoes
medium, (2 pounds), peeled, sliced |
|
| 3 | each |
carrots
large, thinly sliced, (2cups) |
|
| 2 | cans |
chickpeas (garbanzo beans)
(15 1/2 ounces), drained, rinsed |
*
|
| 1 | cup |
parsley leaves
fresh, packed , including tender stems, chopped (about 1/2cup) |
|
| ⅛ | teaspoons |
black pepper
coarsely ground, up to 1/4 teaspoon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
| 2E+1 | ml |
boullion cubes
vegetable |
* |
| 5 | ml |
fennel seeds
dried, crushed |
|
| 2.5 | ml |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
celery stalks
chopped, (1/2cup) |
|
| 2 | cloves |
garlic
minced |
|
| 4 | each |
potatoes
medium, (2 pounds), peeled, sliced |
|
| 3 | each |
carrots
large, thinly sliced, (2cups) |
|
| 2 | cans |
chickpeas (garbanzo beans)
(15 1/2 ounces), drained, rinsed |
*
|
| 237 | ml |
parsley leaves
fresh, packed , including tender stems, chopped (about 1/2cup) |
|
| 0.6 | ml |
black pepper
coarsely ground, up to 1/4 teaspoon |
|
Directions
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.
