Sorry, really needed to get that out of my system.
I will start by saying that this recipe took me by surprise. It combines simple ingredients for a simple taste, but then you add the pesto and it turns into this amazing, creamy-something extraordinaire.
- 1.5 pounds small red or white potatoes (your choice to peel), cut into 3/4-inch cubes
- 2 garlic cloves, minced
- 2 bay leaves
- 2 (15 oz.) cans garbanzo beans, rinsed and drained
- 8 cups vegetable broth 0r vegetable stock (I broke the rules and used chicken broth. I’m a rebel.)
- 2 cups chopped kale (optional…but please include it!)
- salt and pepper to taste
- PESTO! (Sorry again.)
So, pretty much, you prepare the ingredients as listed…and put them in a crock pot. Seriously. 3-4 hours on high or 5-6 hours on low and this stuff is dunzo. (Get it? The garbanzo is dunzo? Ehhh….forget it. This is why I’m not a comedian.)
Then, once you ladle out a bowl of this amazingness (which is already tasty), spoon in a tablespoon of pesto and watch this bowl turn into something magical (trust me).
- Leave your potatoes unpeeled…that’s where the majority of the nutrients are! Lance agrees.
- Include the kale…this stuff is amazing for you. Click here if you don’t believe me.
- Don’t pick out the garbanzo beans. Garbanzo beans (aka, chickpeas) are what hummus is made out of, which is another really healthy option as well. Here’s the proof.
- And include the pesto. Which is practically a super food, if you ask me.
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