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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Something like a spicy vegetarian chili Ingredients:
30 ounce garbanzo beans (chickpeas), rinsed and drained |
15 ounce black-eyed peas, rinsed and drained |
1 pound red potatoes, cut into 3/4-inch pieces |
14 1/2 ounce diced tomatoes |
1/2 cup chopped onion (1 medium) |
3 cloves garlic, minced |
2 teaspoons cumin seed, toasted |
1/2 teaspoon paprika |
1/4 teaspoon cayenne pepper |
28 ounce vegetable broth |
Directions:
1. In a 5- or 6-quart slow cooker, stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, 1 teaspoon of the cumin seed, paprika, and cayenne pepper. Pour broth over bean mixture in cooker.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Reserve 4 cups of the stew; store as directed below. Sprinkle servings of remaining stew with remaining cumin seed.
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