Recipe: Autumn Garbanzo Bean Stew (clay pot)

AUTUMN GARBANZO BEAN STEW

"This simple stew made from garbanzo beans is hearty enough for a vegetarian meal. Serve it with a green salad and crusty bread."

3 cups canned garbanzo beans, drained and rinsed
1 1/2 cups canned white beans, drained and rinsed
1 cup sliced onions
1 cup sliced carrots
1 cup white wine (or defatted broth)
3/4 cup chopped cauliflower
3/4 cup apple juice
2 tablespoons minced fresh garlic
1 tablespoon low-sodium soy sauce
1 teaspoon celery seed
1 teaspoon turmeric

Turn lid upside down, place it in clay pot and submerge both in water 5 minutes to moisten. Drain.

Combine garbanzo and white beans, onions, carrots, wine, cauliflower, apple juice, garlic, soy sauce, celery seed and turmeric in large bowl and mix well. Place in clay pot and put on lid.

Place pot in center of unheated oven and turn temperature to 400 degrees. Bake about 1 hour, stirring occasionally, until cauliflower is soft. Adjust seasonings before serving.

Makes 6 servings
Source: Minneapolis Star and Tribune, September, 1998