1 1/2 cups whole garbanzo beans
1 teaspoon garlic powder
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon dried minced onion
1 teaspoon ground black pepper
1 teaspoon vegetable oil
2 cups water
1 tablespoon lemon juice
1 (15 ounce) can chicken broth
1 (15 ounce) can whole kernel corn, undrained
In a large pot combine garbanzo beans, garlic powder, onion, green bell pepper, onion powder, black pepper, oil, water, lemon juice, chicken broth, corn, and chicken. Cover and simmer over low heat for about 1 hour.
Remove lid from pot. In a large glass dish stir together garbanzo beans, oregano, chicken, vegetable and whole kernel corn. Dissolve lemon juice in a small bowl. Pour in chicken broth. Place lid on pot; cover and simmer over low heat for about 45 minutes.
Lower heat to medium; simmer for 20 minutes. Remove lid; stir in corn and chicken and turn to heat through.
Good flavor. I used the spreadable foam when ill sliced bread was involved but author requested that I leave the smokiness alone.