*  Exported from  MasterCook II  *

                          Sicilian Garbanzo Stew

Recipe By     : Fast & Healthy March/April 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Low-Fat
                Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          water
   1      tablespoon    lemon juice
   4      teaspoons     instant bouillon -- veg. or chicken
   1      teaspoon      dried fennel seed -- crushed
     1/2  teaspoon      dried thyme leaves
   1                    bay leaf
   1      medium        onion -- finely chopped
   1      stalk         celery -- chopped
   2                    garlic cloves -- minced
   4      medium        baking potatoes -- peel/slice
                        - about 2 lbs.
   3      large         carrots -- thinly sliced
   2      cans          garbanzo beans -- drain/rinse
                        - 15.5-oz. each
   1      cup           packed fresh parsley -- with stems,
					
     1/8  teaspoon      coarsely ground black pepper -- up

   In 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.    Remove 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.  Serve immediately.   Makes 6 (1-1/2 cup) servings.   Per serving:  270 calories, 3 grams fat, 10 grams fiber, 11 grams protein. TIP:  To speed preparation, use food processor with metal blade to chop onion, celery and garlic.  Replace metal blade with thin slicing disk; slice potatoes and carrots on top of chopped vegetables.  Remove all vegetables from bowl.  Clean and dry bowl before chopping parsley with metal blade.

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