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

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