Mixing it Up - Garbanzo style

Yesterday, after I had soaked and pressure cooked a pound of garbanzos, I couldn’t make up my mind whether to make them into vermicelli southwestern style soup or chicken style with flat noodles, or the Portuguese style with kale.  Then I remembered that I had completely over dosed on gluten when my family from Georgia and Kentucky had visited over a week ago and cheating could get me into trouble if I did it now.  So, I worked out a compromise, using all my favorite non-gluten components of the three soups and this is what resulted.  It was so tasty, I decided I’d better write it down, otherwise I’d never remember just what I had put in it. 

Garbanzo Combo Stew

1 lb.     garbanzo- sort, soak and cook using 1 gallon or more of water

When cooked add salt and/or chick seasoning to taste

Bring Garbanzos back to a boil and add:

2 medium potatoes, diced

4 carrots, diced

3 cloves garlic

1 onion, diced

8 oz. tomato sauce

Cook until carrots done then add:

1 bunch kale, chopped fine

Cook 8-10 minutes

1 bunch of cilantro, chopped fine

Let cook 1 minute more.

This gains flavor in fridge, so is even better as left overs!