Sicilian garbanzo stew

6 servings

Ingredients

Quantity Ingredient
4 cups Water
1 tablespoon Lemon juice
4 teaspoons Vegetable instant bouillon
1 teaspoon Dried fennel seed, crushed
½ teaspoon Dried thyme leaves
1 Bay leaf
1 medium Onion, finely chopped
1 Stalk celery, chopped
(1/2cup)
2 Garlic cloves, minced
4 mediums (2 lb) baking potatoes,
Peeled, sliced
3 larges Carrots, thinly sliced
(2cup)
2 (15 5 oz) cans garbanzo
Beans, drained, rinsed
1 cup Packed fresh parsley
Including tender stems,
Chopped (about 1/2cup)
⅛ To 1/4 tsp coarsely ground
Black pepper

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.

Per serving: 270 calories, 25% calories from fat, 3 g fat, 0 mg c hol, 820 mg sodium, 50 g carbo, and 11 g protein.

Source: From the March/April 1995 issue of Fast and Healthy Magazine.

Posted by nanetteb@... to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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