Tuesday, May 12, 2015

Moroccan Garbanzo Bean Stew

I found this recipe in this book. It was very satisfying! In fact, I have loved every recipe that I have made from this book. I highly recommend it!

Moroccan Garbanzo Bean Stew
2 cups dried garbanzo beans
3 tbsp oil
2 large onions
3 minced garlic cloves
1 tbsp cumin
2 tsp ground coriander
1 tsp turmeric
1/4 tsp ground cinnamon
1 28oz can diced tomatoes
4 cups chicken broth

Rinse beans in a colander and place them in a mixing bowl covered with cold water. Allow beans to soak for at least 6 hours, or overnight. Or place beans in to a sauce pan and bring to a boil over high heat. Boil for 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.

Heat oil in medium skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes, or until onions are translucent. Reduce the heat to low, and stir in cumin, coriander, turmeric, and cinnamon. Cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker.

Place drained beans in the slow cooker. Add tomatoes and stock, and stir well. Cook on Low for 7-8 hours or on high for 3 1/2-4 hours, or until garbanzo beans are tender. Season to taste with salt and pepper for the last hour of cooking time.

Note: the dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.

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