Garbanzo Stew

by Sherri Koehler on February 16, 2009

Last Sunday, February 9th, the dinner request was, “Some kind of tomato-y garbanzo stew…”

Here are the delicious results!

2 cups cooked garbanzos (yes, canned is fine, just drain & rinse first)
3 cups diced winter squash (like butternut)
2 cloves garlic, minced
3 “cloves” of shallot, chopped small
1 15oz can diced tomatoes
1/4 cup tomato paste
3 c water
1 teaspoon dried oregano
1 teaspoon herb mix (I was using “21 Seasoning Salute from Trader Joe’s)
1 teaspoon tamari
1/2 teaspoon Sriracha
1 Tablespoon nutritional yeast

You can use some olive oil to sauté the shallot & garlic or, instead of sautéing in oil, you can use water, tamari or broth for an ultra low-fat dish. Once they start to soften add the rest of the ingredients, bring to a boil then reduce heat to low. Simmer until squash is cooked through, about 40 minutes, and serve. We served this with some quinoa for an even more hearty dish.

This makes a good size pot of soup (about 8 servings?) – enough to have leftovers for lunch during the week! I’m tagging this “Quick” because it is easily thrown together and set to simmer while you can get other things done.

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