Moroccan Garbanzo Beans and Veggies

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Moroccan Garbanzo Beans and Veggies

Source: Leanne on Flylady.net

Serves 6

 

2 16-ounce cans garbanzo beans -- drained

15 ounces canned tomatoes -- cut into 1-inch

cubes (about 2 cups)

1 large red bell pepper -- seeded, cut into

1-inch squares

1 cup chopped red onion

1/4 cup raisins

2 tablespoons tomato paste

2 tablespoons water

3 cloves garlic -- minced

2 teaspoons instant veg. chicken bouillon

1 1/2 teaspoons ground cumin

2 tablespoons peanut butter

 

Hot cooked couscous or brown rice (enough to

feed your family)

 

Place garbanzo beans, tomatoes, bell pepper,

onion, raisins, tomato paste, water, garlic,

bouillon and cumin in 5-quart slow cooker. Mix

until well combined.

 

Cook on low heat setting 6-7 hours.

Stir in peanut butter. Serve over couscous or

brown rice.

 

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" There are only two ways to live your life: as though nothing is a miracle, or

as though everything is a miracle. "

--Albert Einstein

 

 

 

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