Step-by-Step Guide to Make Speedy Alkaline - Garbanzo Beans Stew (chick peas)

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, alkaline - garbanzo beans stew (chick peas). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Alkaline - Garbanzo Beans Stew (chick peas) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Alkaline - Garbanzo Beans Stew (chick peas) is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Get 1 1/2 cup garbanzo beans
2. Prepare 1 chopped medium red onion
3. Get 3 chopped green onions
4. Take 1/2 cup chopped reed, yellow, orange peppers
5. Make ready 1/4 cup chopped green peppers
6. Get 1 cup chopped portabella mushrooms
7. Prepare 4 tablespoons grape seed oil
8. Prepare Add sea salt, basil, cayenne pepper (season to taste)

Instructions 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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