Side Pannel
Sicilian Garbanzo Stew
Ingredients List
- 4 c Water
- 1 tb Lemon juice
- 4 ts Vegetable instant bouillon
- 1 ts Dried fennel seed, crushed
- 1/2 ts Dried thyme leaves
- 1 Bay leaf
- 1 md Onion, finely chopped
- 1 Stalk celery, chopped
- (1/2cup)
- 2 Garlic cloves, minced
- 4 md (2 lb) baking potatoes,
- Peeled, sliced
- 3 lg Carrots, thinly sliced
- (2cup)
- 2 (15 5 oz) cans garbanzo
- Beans, drained, rinsed
- 1 c Packed fresh parsley
- Including tender stems,
- Chopped (about 1/2cup)
- 1/8 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 (1 1/2 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.
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 (1 1/2 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.
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