Serves 8
1T olive oil
3/4c ea diced carrots & yukon potatoes
1½c ea diced eggplant & butternut squash
½c ea diced mushrooms & leek
1/4c dried cranberries, raisins or prunes
14oz can chickpeas, rinsed
14oz can diced tomatoes
1C veggie broth
2t ea cumin, coriander, paprika
1 cinnamon stick
pinch crushed red pepper, s&p
Garnishes
1/4C fresh parsley
1/4C sliced almonds
1. Sautée veggies in oil, over med heat, 8-10 mins
2. Add other ingredients (except garnishes), bring to boil
3. Reduce to simmer, cook 20-30 mins
4. Remove cinnamon stick
5. Serve over basmati rice or couscous
6. Top with fresh parsley & almonds
Note: cut veggies small dice, ½”
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