If you are a regular reader of our blog you likely already know that I love love love gluten free cook books (especially when they're good ones). As well I have been known to enjoy a great slow cooker meal (again especially when it's a good one). Well today I am sharing some wonderful news....I found a gluten free slow cooker cookbook. It's combines two of my favorite things together in one book! Add to that, that I got it on sale!! How much more could I ask for?
The book I chose is called "Gluten Free Slow Cooking - Over 250 Recipes of Wheat-free wonders for the Electric Slow Cooker" by Ellen Brown.
I had never seen such a book at a grocery store, only in the library or at the book store. I was in my element! As I said, how could I pass up this opportunity? Combining gluten free with the slow cooker AND on sale, c'mon!
The first recipe I tried was the Moroccan Garbanzo Bean Stew. It seemed easy enough, I had all the ingredients in the house already and I wanted to make something to bring for Friday night dinner with my family anyway.
Moroccan Garbanzo Bean Stew
2 cups dried garbanzo beans
3 tbsp olive oil
2 large onions, diced
3 garlic cloves, minced
1 tbsp ground cumin
2 tsp ground corriander
1 tsp turmeric
1/4 tsp ground cinnamon
1 (28 oz) can diced tomatoes, drained (I didn't drain them as I wanted a soup vs. a stew and needed more liquid)
4 cups vegetable stock (that's 1 box of prepared stock)
Salt & pepper to taste
1) Rinse beans in a colander and place them in a mixing bowl covered with cold water. Allow beans to soak for at least 6 hours, or overnight. Or place beans into a saucepan and bring to a boil over high heat. Boil 1 minute. Turn off heat, cover the pan, and soak beans for 1 hour. With either method, drain beans, discard soaking water, and begin cooking as soon as possible.
2) Heat oil in medium skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently for 3 minutes, or until onions are translucent. Reduce the heat to low, and stir in cumin, coriander, turmeric and cinnamon. Cook for 1 minute, stirring constantly. Scrape mixture into slow cooker.
3) Placed drained beans in the slow cooker. Add tomatoes and stock, and stir well. Cook on low for 7-8 hours or on High for 3 1/2 to 4 hours, or until garbanzo beans are tender. Season to taste with salt and pepper for the last hour of cooking.
This dish can be prepared up to 2 days in advance and refrigerated tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Substitute lima beans for the garbanzo beans, and substitute 2 tablespoons Italian seasoning for the cumin, coriander, turmeric and cinnamon.