Sicilian Garbanzo Stew

Add something flavorful to your dinner table with this delicious bean and vegetable stew that's ready in 45 minutes.

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Servings 6

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ingredients 14
Prep Time 20 min
Total Time 45 min

Ingredients

4: cups water

1: tablespoon lemon juice

4: teaspoons vegetable or chicken-flavor instant bouillon

1: teaspoon fennel seed, crushed

1/2: teaspoon dried thyme leaves

1: bay leaf

1: medium onion, finely chopped*

1: stalk celery, chopped (1/2 cup)*

2: garlic cloves, minced*

4: medium baking potatoes, peeled, sliced*

3: large carrots, thinly sliced (2 cups)*

2: (15-oz.) cans garbanzo beans, drained, rinsed

1: cup packed fresh parsley including tender stems, chopped (about 1/2 cup)*

1/8: to 1/4 teaspoon coarse ground black pepper

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Directions

1 In nonstick Dutch oven, combine all ingredients except parsley and pepper; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are very tender.
2 Remove and discard bay leaf. With potato masher, mash vegetables into broth to make a thick chunky mixture. (Garbanzo beans will not mash as thoroughly as other vegetables; leave as is for extra texture.) Stir in parsley and pepper.

EXPERT TIPS

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Expert Tips

* To speed preparation, use food processor with metal blade to chop onion, celery and garlic. Replace metal blade with thin slicing disk; slice potatoes and carrots on top of chopped vegetables. Remove all vegetables from bowl. Clean and dry bowl before chopping parsley with metal blade.