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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Skillet Stew SKILLET STEW Ingredients Directions Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 1 tsp (2g) cumin seed 1/2 tsp (1g) ground ginger Half of a 3-inch (8-cm) cinnamon stick 1/2 tsp (1g) turmeric 2 medium-sized potatoes, cut into 1-inch (2.5-cm) chunks 2 Tbsp (30mL) extra virgin olive oil 1 medium yellow onion, diced 4–5 cloves garlic 2 medium carrots, cut into 1/8-inch (0.3-cm) rounds 2 tsp (12g) sea salt 2 to 3 cups (480 to 720mL) vegetable stock 1 bunch greens of choice, chopped 3 cups (545g) garbanzo beans, cooked 1/2 cup (120mL) stock 3/4 cup (115g) currants 1 Tbsp (15mL) balsamic vinegar 1/4 cup (10g) parsley, chopped Directions Grind all spices together. Place the potatoes in a steamer basket and steam until fork tender. Set aside. Heat a 3- to 4-quart (2.9- to 3.8-L) skillet. Add the olive oil. Add the onions, stirring to coat with the oil. Next, add the ground spices and garlic, mixing into the onions. Add the carrots, coating again with the oil and spices. Pour in the 2 to 3 cups (480 to 720mL) of stock. Add the beans and the chopped greens. Cover and cook until the carrots and greens are tender. Add the potatoes. Remove 1/2 cup (120mL) of the cooking stew and purée in a blender. Return to the skillet. Add the currents, vinegar, and chopped parsley. Serve immediately over brown basmati rice. Recipe by Mary Martha Shaw Nutrition Facts Calories: 170 Total Fat: 2g (Saturated Fat 0g) Cholesterol: 0mg Sodium: 1220mg Total Carbohydrate: 34g (Dietary Fiber 8g, Sugars 7g) Protein: 9g (Analyzed at 5 servings)

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