Title: Cuban Garbanzo and Potato Stew
Categories: Main dish, Casseroles, Low fat, Potatoes, Vegetables
Yield: 6 Servings

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

In large saucepan over medium heat, bring potatoes and water to cover to
boil. Reduce heat to medium and simmer for 8 to 10 minutes until tender.

*Meanwhile, prepare couscous according to package directions, but without
margarine or butter; keep warm. (You can find couscous in the pasta section
of your grocery store, or you may substitute rice in its place).

In a 12 inch skillet over medium heat, heat oil; add red pepper, onion, and
garlic.Cook 3 to 4 minutes, stirring occasionally until vegetables are just
beginning to brown. Add fresh tomatoes, cook, stirring one minute. Stir in
canned tomato, tomato paste, half of the parsley, and cumin, cook and stir
for 2 minutes to heat thru.

Drain potatoes, stir into mixture in skillet along with the garbanzo beans,
salt, and black pepper. Bring to a boil, reduce heat to low. Simmer 5
minutes longer, stirring occasionally until flavors are blended, adding up
to 1/2 cup tomato or V8 juice if necessary to moisten.

Spoon stew over couscous or rice to serve, sprinkle with remaining parsley.

298 cal, (12% from fat), 4g fat, 0 cholesterol, 620mg sodium, 58g carb, 10g
protein.
Posted to MM-Recipes Digest by "Renate S." on
Oct 05, 1998