2 tbsp. butter
1 1/4 c. sliced fresh mushrooms
1 lg. onion, chopped
2 cloves garlic, chopped
3 1/2 c. water
2 carrots, sliced
2 med. sized potatoes, cubed
1 (16 oz.) can garbanzos, drained
1/2 tsp. oregano
1 tsp. cumin
1 tsp. salt
Dash of pepper
1/4 c. red pepper, chopped
10 oz. frozen peas, rinsed
1/4 c. flour

Heat butter in 4 quart Dutch oven. Add mushrooms, onion, garlic and saute until golden. Add 3 cups water. Stir in carrots, potatoes, garbanzos, oregano and cumin. Cover, cook on low until vegetables are tender. Mix flour with 1/2 cup water. Add to the stew. Add red peppers and peas. Cook 5 minutes more.