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 Garbanzo beans with turkey, cabbage and greek seasoning. |
 Recipe ingredients. |
 Mise En Place for vegetables. |
 Spices: Greek seasoning, garlic pepper, oregano and salt. |
 Add oil and ground turkey to skillet. |
 Saute until done. Remove and drain. |
 Add oil, oinions, red pepper and celery to pot. |
 Saute until onion is translucent. Add garlic and cook another minute until fragerent. |
 Add chicken stock, tomatos and V8 juice. |
 Add garbanzo beans and ground turkey. |
 Add cabbage. |
 If necessary add water to barely cover. Bring to boil; cover and simmer on low for 2 hours or until beans are tender. Add spices and taste for seasoning. Adjust if necessary. Simmer uncovered for 30 minutes to allow spices to blend in. |
 Beans are ready for service. |
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This is a simple recipe for garbanzo beans. The seasonings have greek overtones. The tomatos and V8 juice add some acid to the beans that adds some zip to the taste. It makes for a economical, healthy, nutritious and high fiber meal. Though heavy in carbs they are the slow burning type that keep you full after eating. Garbanzo beans take longer to cook than most other legumes and they don't loose there shape or get creamy when fully cooked. The addition of cabbage resulted from having some on hand from another recipe. If you feel beans and cabbage are too much for your digestive system substitue baby spinach instead towards the end of cooking.
Ingredientes
- 3 Tb olive oil
- 32 oz garbanzo beans, soaked overnight and rinsed with cold water
- 20 oz turkey, ground
- 8 oz cabbage, chopped
- 15 oz tomatos, diced canned undrained work
- 6 oz tomato juice (I used spicy V8)
- 8 oz onion, diced (1 large)
- 7 oz red bell pepper, diced (1 large)
- 4 oz celery, diced (3 stalks)
- 3 cloves garlic, pressed and minced
- 40 oz chicken stock
- 2 tsp Greek seasoning (I used Penzey's)
- 2 tsp oregano
- 2 tsp garlic pepper
- salt, to taste
- water if needed
- 1 cup, parsely chopped (optional)
- feta cheese (optional)
Direcciones
- Brown turkey in oil olive until done. Drain fat and liquid.
- Saute onion, bell pepper and celery in olive oil until onion is translucent. Add garlic and cook another minute until fragerent.
- Add broth,tomatos, V8 juice, garbanzo beans, turkey and cabbage to pot. If liquid does not completely cover add water to barely cover. Bring to boil and simmer on low for 2 hours or until beans are tender; stirring occasionly to prevent sticking.
- Add spices and salt. Taste for seasoning and adjust to your liking. Simmer uncovered for 15 more minutes to allow spices to blend.
- Beans are ready for service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 8 servings | |
| Calories 687 | |
| Calories from Fat 198 | 29% |
| Total Fat 22.63g | 28% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 697mg | 29% |
| Potassium 1617mg | 46% |
| Total Carbs 78.54g | 21% |
| Dietary Fiber 22.9g | 76% |
| Sugars 17.26g | 12% |
| Protein 44.81g | 72% |
