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Hearty Chickpea Parsnip Stew
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Entrees - Maindishes
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None
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| Servings |
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4
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| Preptime |
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20 minutes
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Ingredients |
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3 medium carrots, chopped
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2 medium parsnips, chopped
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1 tsp cayenne pepper
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2 cups vegetable stock
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1 cup pre-soaked chickpeas
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3 roma tomatoes, sliced lengthwise
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2 small short-ribs, on bone
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1 tbsp dried basil
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1 tsp thyme
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1 tsp black pepper
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1 tbsp garlic powder
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1 tsp Adobo brand seasoning (optional)
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Instructions |
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Bring chickpeas in stock to a boil and allow to cook on medium heat for 20 minutes.
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Add short-ribs, chopped carrots, chopped parsnips, and tomatoes to chickpeas and stir. Allow to cook on medium heat for 10 more minutes.
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Lower heat to low-medium setting and allow stew to simmer for at 20 more minutes.
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Turn off heat. Remove short-ribs and carefully strip meat from bones. Discard bones. Return stripped short rib meat to the stew and stir.
Serve warm.
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Originally Submitted
4/15/2009
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0 Out of 5 from
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