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Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Garbanzo beans

  2. 7 cups 1659ml Water

  3. 1 Onion - coarsely chopped

  4. 2 Yams or sweet potatoes - chunked

  5. 1 Carrot - sliced

  6. 1 Celery stalk - sliced

  7. 1 Leek - sliced

  8. 2 cups 292g / 10oz Broccoli pieces

  9. 1 tablespoon 15ml Lemon juice

  10. 1 tablespoon 15ml Soy sauce

  11. 1 teaspoon 5ml Ground coriander

  12. 1/2 teaspoon 2 1/2ml Ground cumin

  13. 2 teaspoons 10ml Pure prepared horseradish

  14. 1/8 teaspoon 0.6ml Hot pepper sauce

Instructions Jump to Ingredients ↑

  1. dash Cayenne pepper (opt)

  2. Place beans and water in a large pot. Soak overnight.

  3. Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes.

  4. Serving Suggestions: Pour into individual bowls or over any whole grain.

  5. Also good as a topping for potatoes or whole-wheat bread. Helpful Hint: This dish can easily be made in a slow cooker.

  6. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin.

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