Ratatouille Bean Stew

(1)
1 reviews.
  • 15 min prep time
  • 18 hr 45 min total time
  • 10 ingredients
  • 5 servings

Ingredients

1
cup dried chickpeas or garbanzo beans, sorted, rinsed
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (14 oz) chicken broth
1
jar (4.5 oz) sliced mushrooms, drained
1/4
teaspoon salt
1
large zucchini, sliced
1
medium red or green bell pepper, cut into pieces
1
teaspoon Italian seasoning
1
can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

Directions

  1. 1 Soak chickpeas in enough water to cover for at least 8 hours. Drain, discarding water.
  2. 2 In 3 1/2- to 4-quart slow cooker, mix chickpeas, onion, garlic, broth, mushrooms and salt.
  3. 3 Cover; cook on Low heat setting 10 to 12 hours.
  4. 4 Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved