Cuban Garbanzo and Potato Stew
| Yield: | 6 Servings |
| Categories: | Vegetables, Main Dishes, Casseroles, Low-Fat, Potatoes |
| 1 | lb | Potatoes red skinned, 3 cups |
| Scrubbed, cut into 1" chunks | ||
| 10 | oz | Pckg of couscous * or rice |
| 1 | tb | Olive oil |
| 1 | md | Red bell pepper, cored, |
| Seeded and diced | ||
| 1 | md | Onion, finely chopped |
| 3 | lg | Cloves garlic, crushed |
| 1 | lg | Tomato, red, cut in 1"chunks |
| 1 | cn | Stewed tomatoes, 14 oz. |
| 3 | tb | Tomato paste |
| 3 | tb | Parsley, finely chopped |
| 3/4 | ts | Cumin, ground |
| 1 | cn | Garbanzos, 19oz, rinsed and |
| Drained (chick peas) | ||
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper, grd. |
| 1/4 | c | Tomato or vegetable juice |
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