Potato Garbanzo Stew

Potatoes and beans may sound like a strange combination, but it is heart-warming and delicious.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • 2 medium potatoes, peeled and diced
  • 4 cups fat-free, low-sodium chicken broth
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • ½ cup chopped fresh basil leaves
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper


  • In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add paprika and oregano. Reduce heat to low and cook, stirring frequently, for 5 minutes.
  • Add potatoes and broth, cover, and bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Add garbanzo beans and cook until potatoes are tender, 5 to 8 minutes longer.
  • Add basil, salt, and pepper and simmer for 3 to 5 minutes longer to heat through.