Slow Cooker Garbanzo Bean Stew

You can use dried or canned garbanzo beans for this stew.  If you use dried, soak them overnight (at least 8 hours).  I like to use concentrated vegetable stock - I use the water from the beans to make my stock.  If you use canned stock, save the bean water for adding as necessary as follows:  when cooking, watch the slow cooker to ensure that the water level stays over the top of the stew.  Add hot water or hot broth as necessary to maintain level.

45 Ounces Canned Garbanzo Beans OR 1 Lb Dried Garbanzo Beans

1 Lb Red Skinned Potatoes, cut into 3/4 inch pieces

14.5 Ounce Petit Diced Tomatoes

3/4 Cup Chopped Pepper - any color

4 Cloves Garlic, minced

1 1/2 Tbl Cumin

1/2 Tsp Hot Hungarian Paprika

1/4 Tsp Cayenne Pepper

28 Ounces Vegetable Broth

Put all ingredients, in order, in slow cooker.  Cover and cook on low for 9 to 10 hours or hight for 4.5 to 5 hours.  Enjoy!