Recipe - Chick Pea And Yam Stew

1 cup Garbanzo beans
7 cup Water
1 Onion, coarsely chopped
2 Yams or sweet potatoes,
Chunked
1 Carrot, cut or sliced up
1 Celery stalk, cut or sliced up
1 Leek, cut or sliced up
2 cup Broccoli pieces
1 tablespoon Lemon juice
1 tablespoon Soy sauce
1 teaspoon Ground coriander
One half teaspoon Ground cumin
2 teaspoon Pure prepared horseradish
1/8 teaspoon 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 wholewheat 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.

154 cal 1 gr. fat

From Vegetarian Times, February 1989, p. 18. Also in The McDougall
Program: 12 Days to Dynamic Health, p. 243.

SUSAN WYLDER ZF_WYLDER@SCSU.SCSU.EDU

From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip