GARBANZO BEAN & TUMERIC STEW

GARBANZO BEAN & TUMERIC STEW

Serves 4-6

I N G R E D I E N T S

• 1 CUP garbanzo beans from Palouse Brand

• 1 TBSP olive oil

• 1 onion from Big Sage Organics, diced

• 1 TBSP freshly grated ginger

• 2 cloves garlic from Better Together Farms, minced

• 1 cauliflower from Big Sage Organics, chopped into 1 inch pieces

• 2 TSP ground turmeric

• 2 CANS coconut milk

• 1 vegetable broth cube

• Salt to taste

P R O C E S S

1. Place the soaked garbanzo beans in a crockpot with 3 CUPS water and cook until tender, roughly 4 hours.

2. Saute the onions and ginger with olive oil on medium heat. Stir occasionally until the onions are translucent, roughly 5 minutes.

3. Add the cauliflower and garlic, cooking for a few more minutes.

4. Add the sauteed vegetables, turmeric, coconut milk, vegetable broth cube, and additional 3 cups water to the crockpot with the garbanzo beans. Simmer for an hour or until ready to serve.

5. Salt to taste. Serve with basmati rice and a sprinkle of fresh basil and ground paprika. Enjoy!