Sicilian Garbanzo Stew

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  • 20|min prep time
  • 45|min total time
  • 14 ingredients
  • 6 servings

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

Directions

  1. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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