Garbanzo Bean and Vegetable Stew
I know I’ve mentioned before that I eat a lot of hummus. Now when I was living at home MANY years ago we would eat a lot of rice and beans. We ate black beans, red beans, and garbanzo beans. Looking back I always got a bit of stomach upset after I would eat garbanzo beans. I love beans so I would eat probably a bit too much.
Yet when I eat hummus I don’t have a problem. I looked up a bunch of recipes for hummus and found out that if you peel the bean after they’re cooked it makes for a creamy hummus. You know what else it does? It doesn’t upset my stomach. I found the key.
For this recipe I did not peel them and made sure to eat a smaller amount of the beans. Now my taste testers do not have the same issues as I do so I left the skin on the beans. Next time I will remove the skin and see what happens. If you think you have similar issues you can peel the canned garbanzo beans before cooking or just substitute with some great northern beans or cannellini beans.
- 1 (1/2 cups) russet potatoes, peeled and chopped into bite sized pieces
- 1 (15 ounce) can garbanzo beans (aka chickpeas), drained and rinsed (you can substitute with white beans if you don’t like garbanzo beans
- 1 cup packed fresh baby spinach
- 3 carrots, chopped - equal to 1 cup
- 1 teaspoon olive oil
- 2 cups vegetable broth
- 2 cups water
- 1 (1/2) teaspoons salt
- freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- 1 to 2 teaspoons cornstarch
- Place all ingredients in large soup pot and bring to a boil.
- Reduce heat to simmer and cook uncovered till vegetables are tender, 20 to 25 minutes.
- Place cornstarch in a glass cup and add a little water to make a paste. Add cornstarch paste to soup and mix to combine.
- Serve hot.