 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
also throw in 1 cinnamon stick and 3 whole cloves Ingredients:
2 cups vegetable broth |
1 tablespoon sunflower oil |
1 medium onion, chopped |
2 cloves garlic |
1 tablespoon minced ginger |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 cup raisins |
19 ounces canned garbanzo beans |
1/2 medium yam, peeled and diced |
1 pear, peeled and cubed |
1 2/3 cups medium grain rice |
Directions:
1. Heat sunflower oil in large saucepan over medium heat. Add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. Add cinnamon sticks, cloves, turmeric, coriander, and cumin; cook for about 2 minutes, stirring constantly.
3. Stir raisins, garbanzo beans, yams, and pear into onions; pour in hot vegetable stock. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 45 minutes.
4. Serve over brown rice.
|
|