Spiced Garbanzo Stew with Coconut Milk
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup olive oil | |
| 1 large onion, minced | Wash, peel and mince |
| 4 cloves garlic, minced | Wash, peel and mince |
| 3 (15 oz.) Garbanzo Beans | Drained and rinsed |
| 2 (15 oz.) cans low fat coconut milk | |
| 1 quart vegetable broth | Use reduced sodium |
| 3 cups Swiss chard, kale or collard greens | Washed, trimmed and torn into bite size pieces |
| 2 teaspoons turmeric | |
| 1 teaspoon cumin | |
| ¼ teaspoon paprika | |
| Salt and pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Sauté onion in oil a stock pot . Add garlic and sauté 1 minute. | |
| 2 | Add Garbanzo beans, coconut milk, turmeric, cumin, and broth.Bring to boil. Reduce heat and simmer for 10 minutes. | |
| 3 | Just before serving stir in greens and cook uncovered for 5 minutes. Sprinkle with paprika just before serving. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
