Source: Global Kitchen - Vegetarian Favorites from The Expanding Light Yoga Retreat by Blanche Agassy McCord
1/2 cup dried garbanzo beans
Good oil (coconut or olive)
2 cups of chopped onions
2 cups sliced mushrooms
3 cups brocolli cut bite-size
3 TBS lemon juice
1/2 cup golden raisins
1 tsp smoked paprika
1 tsp salt
a pinch (or more) cayenne pepper
1/4 tsp ground black peper
1 tsp ground corriander
2 tsp black (or brown) mustard seeds (optional)
Soak overnight the dried garbanzo beans; place into bowl with 2 cups of water, add 1/4 tsp of baking powder (or baking soda). If you have a crock pot, then place dried beans and water in the crock pot, add 1/4 tsp baking soda/powder, and cook on high for 5 hours.
The soaked garbanzos must now be cooked (unless crock pot was used). Place soaked garbanzos into a large cooking pot, cover with water about 3 inches above beans. Bring to a boils, reduce heat to simmer, and let cook about 1 hour. Then add one teaspoon of salt to the pot, and keep simmering until beans have a soft (not mushy) texture. After beans are cooked, then rinse them very well in fresh water, set aside.
In a large cooking pot, heat the oil to medium-high, add mustard seeds (if using), cover the pot, then heat the seeds until they "pop" for a minute or two.
Lower the heat to medium, add the onions and saute 5 minutes. Then add the mushrooms and brocolli, saute another 5 minutes.
Add the cooked garbanzo beans to the saute pot, add 1 cup of vegetable broth, and combine everything.
Now add remaining ingredients: 3 TBS fresh lemon juice; ½ cup raisins; 1 tsp. paprika; 1 tsp. salt; 1 pinch cayenne; ¼ tsp black pepper; 1 tsp. coriander. Bring to a boil then remove pot from the heat.
The stew is ready to eat. Adjust the amount of broth added in step 5 to make a thick or thin stew. This stew goes nicely with plain bulgur wheat or millet.