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Categories:
margarine mushrooms onion garlic water carrots potatoes garbanzos oregano cumin salt flour red pepper frozen peas
Viewed: 36 - Published at: 7 years agoIngredients
- 2 tsp. margarine
- 1/4 lb. medium mushrooms, sliced
- 1 onion, sliced
- 2 cloves garlic, pressed
- 3 1/2 c. water
- 2 carrots, peeled and sliced
- 2 medium potatoes, cut into 1-inch cubes
- 1 (16 oz.) can garbanzos, drained
- 1/2 tsp. oregano
- 1 tsp. cumin
- 1 tsp. salt
- 1/4 c. sifted all-purpose flour
- 1/4 chopped red pepper
- 1 (10 oz.) pkg. frozen peas
Method
- Heat margarine in a 4-quart Dutch oven.
- Add mushrooms, onion and garlic.
- Saute until golden.
- Carefully add 3 cups water.
- Stir in carrots, potatoes, garbanzos, oregano, cumin and salt.
- Cover and cook gently until potatoes are just tender.
- Gradually stir remaining 1/2 cup water into flour.
- Stir into stew.
- Cook until thickened.
- Fold in pepper and peas.
- Cook gently 5 minutes.
