Chick Pea & Yam Stew Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Garbanzo beans,
7 cup: Water,
1: Onion, coarsely chopped
2: Yams or sweet potatoes,
Chunked,
1: Carrot, sliced
1: Celery stalk, sliced
1: Leek, sliced
2 cup: Broccoli pieces,
1 tbsp: Lemon juice,
1 tbsp: Soy sauce,
1 tsp: Ground coriander,
1/2 tsp: Ground cumin,
2 tsp: Pure prepared horseradish,
1/8 tsp: 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
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Source from luhu.jp
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
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Source from luhu.jp