Alkaline - Garbanzo Beans Stew (chick peas)
Alkaline - Garbanzo Beans Stew (chick peas)

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, alkaline - garbanzo beans stew (chick peas). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can cook alkaline - garbanzo beans stew (chick peas) using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Alkaline - Garbanzo Beans Stew (chick peas):
  1. Take 1 1/2 cup garbanzo beans
  2. Take 1 chopped medium red onion
  3. Take 3 chopped green onions
  4. Make ready 1/2 cup chopped reed, yellow, orange peppers
  5. Get 1/4 cup chopped green peppers
  6. Prepare 1 cup chopped portabella mushrooms
  7. Take 4 tablespoons grape seed oil
  8. Take Add sea salt, basil, cayenne pepper (season to taste)
Steps to make Alkaline - Garbanzo Beans Stew (chick peas):
  1. Bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans. SLOW COOKER METHOD: Transfer the soaked beans and cover with 6 cups of water to a slow cooker. Cook on high for 4 hours or on low for 8 hours.
  2. Coat bottom of pot with grape seed oil over medium heat.
  3. Sauté veggies until soft then add cooked beans and season. Simmer on on low to medium heat for 15?minutes for flavors to infuse and blend. Delicious!

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