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Chickpea and Yam Stew
1 c Garbanzo beans
7 c Water
1 Onion, coarsely chopped
2 Yams or sweet potatoes, chunked
1 Carrot, sliced
1 Celery stalk, sliced
1 Leek, sliced
2 c Broccoli pieces
1 tb Lemon juice
1 tb Soy sauce
1 ts Ground coriander
1/2 ts Ground cumin
2 ts Pure prepared horseradish
1/8 ts Hot pepper sauce
-ds Cayenne pepper (opt)
Place beans and water in a large pot. Soak overnight. 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.
Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread.
Helpful Hint: This dish can easily be made in a slow cooker. 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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