Garbanzo Bean Stew
Spread beans over the bottom of a 5- to 5-1/2-quart slow-cooker. Layer the carrots, celery, onion and sweet red and green peppers on top of the beans. Sprinkle evenly with the thyme, basil and black pepper. Place the cubed kielbasa evenly over the top of the vegetables. Pour the beef broth over all the ingredients.Advertisement
Cover pot; cook on HIGH for 5 to 6 hours, or on LOW for 10 to 11 hours, until vegetables are tender.
Stir the tomato paste, hummus and salt into the liquid in the slow-cooker. Cover the pot; cook on high for 10 to 15 or until the stew is heated through.