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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, alkaline - garbanzo beans stew (chick peas). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Alkaline - Garbanzo Beans Stew (chick peas) is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Alkaline - Garbanzo Beans Stew (chick peas) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular 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. Make ready 1 1/2 cup garbanzo beans
  2. Make ready 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. Take 1 cup chopped portabella mushrooms
  7. Prepare 4 tablespoons grape seed oil
  8. Take 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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