buffettgirl
Cathlete
I made this to take to lunch over the weekend. It's yummy. I got it from the Vegan Planet cookbook.
1 1/2 c. mixed dried fruit
1 T. olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
1/2 t. cinnamon
1/4 t. turmeric
1/8 t. allspice
8 oz. green beans, trimmed and cut into 1 inch pieces
14.5 oz can diced tomatoes,undrained
1 1/2 c vegetable broth
1 t. light brown sugar
salt and pepper
15 oz. can chickpeas, drained and rinsed
1/4 c slivered blanched almonds
2 T. minced fresh parsley
1 t. grated lemon zest
Cover dried fruit with boiling water and soak for 20 min to soften, Drain and chop coarsely.
Heat olive oil in large sucepan over med. heat. Add onion,cover and cook about 5 min. Stir in the garlic, cinnamon, turmeric and allspice and cook, stirring, for 30 sec. Add green beans, tomatoes vegetable broth, brown sugar and salt and pepper to taste. Reduce heat to low and simmer until the beans are tender, about 20 min.
Add the fruit and chickpeas and cook for 5 to 10 min. Stir in almonds, parsley and lemon zest. Serve hot. May be served on couscous, quinoa or rice.
1 1/2 c. mixed dried fruit
1 T. olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
1/2 t. cinnamon
1/4 t. turmeric
1/8 t. allspice
8 oz. green beans, trimmed and cut into 1 inch pieces
14.5 oz can diced tomatoes,undrained
1 1/2 c vegetable broth
1 t. light brown sugar
salt and pepper
15 oz. can chickpeas, drained and rinsed
1/4 c slivered blanched almonds
2 T. minced fresh parsley
1 t. grated lemon zest
Cover dried fruit with boiling water and soak for 20 min to soften, Drain and chop coarsely.
Heat olive oil in large sucepan over med. heat. Add onion,cover and cook about 5 min. Stir in the garlic, cinnamon, turmeric and allspice and cook, stirring, for 30 sec. Add green beans, tomatoes vegetable broth, brown sugar and salt and pepper to taste. Reduce heat to low and simmer until the beans are tender, about 20 min.
Add the fruit and chickpeas and cook for 5 to 10 min. Stir in almonds, parsley and lemon zest. Serve hot. May be served on couscous, quinoa or rice.
