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Chick Pea & Yam StewRecipe : Chick Pea & Yam Stew
Procedure :
1 c Garbanzo beans 7 c Water 1 Onion, coarsely chopped 2 Yams or sweet potatoes, Chunked 1 Carrot, sliced 1 Celery stalk, sliced 1 Leek, sliced 2 c Broccoli pieces 1 tb Lemon juice 1 tb Soy sauce 1 ts Ground coriander 1/2 ts Ground cumin 2 ts Pure prepared horseradish 1/8 ts Hot pepper sauce -ds Cayenne pepper (opt) 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 |
