Eclectic Pasta Stew (Vegan)
Eclectic Pasta Stew Ingredients:
* 1 c cooked garbanzo beans, drained & rinsed
* 1 C. cooking liquid or water*
* *If you want to cook your own beans, see the directions below
* 1 1/2 c. dry pasta (rotini or penne)
* 2 celery stalks, sliced thin on the diagonal
* 2 small carrots peeled and sliced thin on the diagonal
* 1 cup sliced green beans
* 1/2 c chopped green or red pepper
* 2 Tblsp olive oil
* 1 pinch hing or asoefetida (helps prevent gas)
* 1 tiny pinch cayenne
* 1/4 tsp dry ginger, or 1 tsp fresh minced
* 1 tsp dried basil OR 1 Tblsp fresh minced
* 1 tsp dried thyme OR 1 Tblsp fresh minced
* 1 tsp dried marjoram OR 1 Tblsp fresh minced
* 1/4 c tomato puree
* 1 tsp salt or to taste
* 1/2 c frozen peas
* 2 Tblsp chopped fresh parsley
* 1 - 2 c water
* 1/4 tsp ground black pepper
* grated cheese, optional*
Instructions:
1. Put 4 qts salted water on to boil for the pasta
2. Heat the oil on low in an 4 - 6 quart pan
3. Prep the veggies
4. Add the hing to the oil
5. Add the carrots, celery & green beans, and saute 5 minutes on med/high heat
6. Add the herbs and spices, saute briefly.
7. Drain and rinse the beans, then add to veggies.
8. Add 1 c water and 1/2 c tomato puree, cover and simmer until veggies are tender
9. Meanwhile, cook the pasta in the boiling water for 7 minutes
10. Add the pasta to the veggies, and as much more water as you like
11. Add minced parsley, frozen peas, salt & pepper to taste
12. Cook for 5 more minutes
13. Serve in bowls, *(with cheese on top if you like) and enjoy
14. Slow cooker or crock pot directions: After sauteing the veggies, combine everything except the cooked pasta and frozen peas to the slow cooker or crock pot. Add those in the last 15 - 20 minutes of cooking, while you’re making the salad, setting the table, cleaning up the kitchen, or, having a nice relaxing scented bath while somebody else does all that!
*Bean Cooking Instructions:
1. Note - Double the amount of beans to cook extra, to freeze, for future recipes. Using a pressure cooker greatly reduces cooking time, but don’t omit the soaking. Cook different types of beans separately!
2. Soak beans 8 - 12 hours. Change water several times to avoid fermenting OR Use hot water & change several times to cut soaking time to 2-4 hours
3. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
4. Boil ten minutes & skim the foam
5. Cover & simmer for 1 - 2 hours, until falling-apart tender