Garbanzo Stew
6 tablespoons Olive Oil
3 medium-sized Onions, chopped
2 Bell Peppers, chopped (not finely)
8 large Garlic Cloves, minced
2 cans Garbanzo Beans, including liquid in can
1 can Stewed Tomatoes, diced
6 medium-sized Carrots, skinned and sliced
7-8 Potatoes, peeled and quartered
1 tablespoon Salt
1 tablespoon freshly ground Black Pepper
1 tablespoon Flour
- Heat olive oil in a large pot over medium heat
- Add onions, brown very well, stirring regularly
- Add peppers and garlic cloves, sauté for two minutes
- Add garbanzo beans and three cans of water
- Add stewed tomatoes, carrots, potatoes, salt and pepper
- Cover and simmer for 35 minutes, stirring every 10 minutes
- Add just enough water to flour to liquefy and stir into stew
- Cover and simmer for five minutes over low heat
Serves - 8