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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Another one I've been meaning to try ... Ingredients:
2 teaspoons olive oil |
2 cups onions, chopped |
4 garlic cloves (minced or crushed) |
1 cup carrot, sliced in 1/8-inch rounds |
1 green bell pepper, cut into 1/4-inch strips |
1 teaspoon ground cumin |
1/2 teaspoon ground allspice |
12 teaspoons ground ginger |
1/2 teaspoon turmeric |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon cinnamon |
3/4 cup water |
1 medium eggplant, peeled and cut into 1/4-inch dice (about 4 cups) |
3 large tomatoes, ripe, chopped (about 3 cups) |
1/2 cup raisins |
2 cups garbanzo beans, cooked (chickpeas) |
Directions:
1. Heat oil in large saucepan over medium heat.
2. Add onion and garlic. Cook, stirring occasionally, for 3-5 minutes.
3. Add carrots, green bell pepper, spices, and 1/4 cup water. Cook, stirring occasionally, about 5 minutes.
4. Add the remaining ingredients. Cover and simmer over medium-low heat for about 30 minutes, or until vegetables are tender. Stir several times during cooking.
5. Serve over couscous, rice, or any other grain.
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