Title: Chick Pea and Yam Stew
Categories: Digest, Vegan, Fatfree
Yield: 8 Servings

1 c Garbanzo beans
7 c Water
1 Onion, coarsely chopped
2 Yams or sweet potatoes,
Chunked
1 Carrot, sliced
1 Celery stalk, sliced
1 Leek, sliced
2 c Broccoli pieces
1 tb Lemon juice
1 tb Soy sauce
1 ts Ground coriander
1/2 ts Ground cumin
2 ts Pure prepared horseradish
1/8 ts 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 whole-wheat 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

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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