"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Garbanzo Stew Recipe

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This recipe for Chicken Garbanzo Stew, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Olson
Added: Tuesday, June 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 T. olive oil
1/2 lb. pepperoni, sliced
1 lb. boneless chicken breast, cut into bite-sized pieces
1 c. sliced carrots
2 medium onion, cut into chunks
2 c. cabbage, shredded
1 10 oz. can garbanzo beans
1 10 oz. can kidney beans
1 32 oz. can whole tomates, chopped into large pieces
1/2 tsp. thyme
salt and pepper to taste
hot pepper sauce to taste

Directions:
Directions:
Heat 3 T. oil in heavy skillet, and brown pepperoni on both
sides. Remove pepperoni with slotted spoon, reserving the
drippings in the skillet. Brown chicken in skillet and remove
with slotted spoon. Add more oil as needed and saute' the
carrots, onion, and cabbage in the drippings.

In a 6 quart soup pot, combine the pepperoni, chicken,
carrots, onions, and cabbage. Cook on medium heat, adding
garbanzo beans and juices, kidney beans and juices, and
tomatoes and juices. Add salt, pepper, thyme, and hot pepper
sauce to taste. Simmer for 1/2 hour. Serve with rice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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