Recipe of Award-winning Alkaline - Garbanzo Beans Stew (chick peas)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, alkaline - garbanzo beans stew (chick peas). 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 well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Alkaline - Garbanzo Beans Stew (chick peas) is something which I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Alkaline - Garbanzo Beans Stew (chick peas):

1. Get garbanzo beans
2. Prepare chopped medium red onion
3. Prepare chopped green onions
4. Take chopped reed, yellow, orange peppers
5. Make ready chopped green peppers
6. Take chopped portabella mushrooms
7. Get grape seed oil
8. Prepare 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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