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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, alkaline - garbanzo beans stew (chick peas). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Alkaline - Garbanzo Beans Stew (chick peas) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Alkaline - Garbanzo Beans Stew (chick peas) is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have alkaline - garbanzo beans stew (chick peas) using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Alkaline - Garbanzo Beans Stew (chick peas):
  1. Make ready 1 1/2 cup garbanzo beans
  2. Make ready 1 chopped medium red onion
  3. Take 3 chopped green onions
  4. Take 1/2 cup chopped reed, yellow, orange peppers
  5. Prepare 1/4 cup chopped green peppers
  6. Get 1 cup chopped portabella mushrooms
  7. Prepare 4 tablespoons grape seed oil
  8. Get Add sea salt, basil, cayenne pepper (season to taste)
Instructions 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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