Hi, I am Laura. Today, I will show you a way to prepare alkaline - garbanzo beans stew (chick peas) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Alkaline - Garbanzo Beans Stew (chick peas) Recipe
Alkaline - Garbanzo Beans Stew (chick peas) is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Alkaline - Garbanzo Beans Stew (chick peas) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have alkaline - garbanzo beans stew (chick peas) using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Alkaline - Garbanzo Beans Stew (chick peas):
- Get 1 1/2 cup garbanzo beans
- Prepare 1 chopped medium red onion
- Get 3 chopped green onions
- Get 1/2 cup chopped reed, yellow, orange peppers
- Take 1/4 cup chopped green peppers
- Get 1 cup chopped portabella mushrooms
- Prepare 4 tablespoons grape seed oil
- Get Add sea salt, basil, cayenne pepper (season to taste)
Instructions to make Alkaline - Garbanzo Beans Stew (chick peas):
- Bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans. SLOW COOKER METHOD: Transfer the soaked beans and cover with 6 cups of water to a slow cooker. Cook on high for 4 hours or on low for 8 hours.
- Coat bottom of pot with grape seed oil over medium heat.
- Sauté veggies until soft then add cooked beans and season. Simmer on on low to medium heat for 15?minutes for flavors to infuse and blend. Delicious!
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