Recipe of Any-night-of-the-week Alkaline - Garbanzo Beans Stew (chick peas)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, alkaline - garbanzo beans stew (chick peas). It is 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 popular of recent trending meals on earth. It is enjoyed 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’ve loved my entire life.

To get started with this recipe, we must first 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 it.

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

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