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Sweet And Spicy Vegetable Stew

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Ingredients
  Cauliflower florets 3 Cup (48 tbs)
  Olive oil 1 Tablespoon
  Yellow onion 1 Small, chopped fine
  Garlic 3 Clove (15 gm), minced
  Canned low sodium tomatoes 16 Ounce, drained and chopped (1 Large Can)
  Cinnamon stick 1
  Ground ginger 2⁄3 Teaspoon
  Ground turmeric 2⁄3 Teaspoon
  Paprika 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Sweet red pepper 1 Medium, cored, seeded, and cut into 1 inch pieces
  Carrot 1 Medium, peeled, halved lengthwise, and sliced thin
  Pitted prunes 5 , chopped
  Cold water 1 Cup (16 tbs)
  Fresh green beans 1 Cup (16 tbs), trimmed and snapped in half
  Cooked drained chickpeas 1 Cup (16 tbs), cooked and drained
  Boiling water 1 1⁄2 Cup (24 tbs)
  Couscous/Long grain rice 1 Cup (16 tbs)
Directions

In a large saucepan, cook the cauliflower in boiling unsalted water for 4 minutes or until just tender; drain and set aside.
In a heavy 12 inch skillet, heat the olive oil over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Add the tomatoes, cinnamon stick, turmeric, ginger, paprika, and black pepper; cover and cook for 10 minutes.
Stir in the red pepper, carrot, prunes, and 1/2 cup cold water; cover and cook 15 minutes longer.
Add the green beans, cauliflower, and another 1/2 cup cold water, and cook, covered, for 20 minutes.
Stir in the chick peas and cook, covered, for 5 minutes.
As soon as the chick peas are added to the skillet, pour the boiling water over the couscous, cover, and let stand 5 minutes.
Fluff the couscous with a fork; mound on a platter.
Remove the cinnamon stick from the stew and ladle the stew on top of the couscous.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Vegetable
Interest: 
Healthy

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