Stewed garbanzo beans and potatoes in Indian spices from The New Vegetarian Epicure: Menus--with 325 All-New Recipes--for Family and Friends by Anna Thomas

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Notes about this recipe

  • eliza on February 05, 2019

    Very easy to make although a little time consuming, with a nice combination of spices. I usually serve the stew over couscous and top with sautéed onions and chard. I use Yukon gold potatoes or homegrown garden types instead of russet. A nice vegetarian meal.

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