05 Sep Smoky Garbanzo Bean Stew
If you are staying in this holiday to recover from Hurricane Hermine, here’s a comfort-food recipe that’s both easy and healthy. As Victoria and I are implementing our “eat the rainbow” strategy, we spent a little time in the kitchen with Emily from Emgoes to experiment and create a new dish. Simply delectable.
3 cans garbanzo beans (with liquid)
2 cans fire-roasted tomatoes
4 thin-sliced cloves of garlic
5 cups rough-chopped spinach
Fresh eggs
Fresh parmesan
Cumin
Smoked paprika
Salt
Pepper
In a slow cooker combine garbanzos, tomatoes, garlic, a pinch of salt and pepper, and a healthy helping of cumin and smoked paprika (probably a small tablespoon of paprika and a half tablespoon of cumin).
Let it simmer on low for about 4 hours.
The last 20 minutes or so, add in the chopped spinach and gently fold it into the soup.
Tasty as a stand alone dish, but delightful with a gently fried egg and a little bit of parmesan cheese. Of course, I think everything is better with cheese. It goes well with some chorizo or andouille sausage as well! This recipe will make a hefty amount (probably at least 6 servings) and it will last for a few days in the fridge.
Using our Chefman Slow Cooker made this dish super easy. Every kitchen needs a great slow cooker, especially this time of year when the weather is changing and we need simple, delicious and fast recipe solutions.
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