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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is very yummy - and it smells so good when cooking. I usually make a double batch as we eat this for every meal until it is gone. Occasionally I make some couscous to serve it on. Also, sometimes I add slivered almonds. Ingredients:
2 medium carrots |
2 medium zucchini |
3/4 cup diced onion |
1 1/2 inches fresh gingerroot, peeled |
1 tablespoon olive oil |
3 garlic cloves, pressed |
1 1/2 teaspoons curry powder |
3/4 teaspoon ground cinnamon |
2 tablespoons all-purpose flour |
28 ounces fat-free vegetable broth |
15 1/2 ounces garbanzo beans, drained and rinsed |
14 1/2 ounces diced tomatoes, in sauce |
1/2 cup golden raisin |
Directions:
1. Cut carrots and zucchini in half lengthwise. Cut carrots crosswise into 1/4-inch slices and zucchini crosswise into 1/2-inch slices; set aside.
2. Dice onion.
3. Peel gingerroot and finely chop.
4. Heat oil in 4-quart saucepan over medium heat until hot.
5. Add onion, gingerroot, pressed garlic, curry powder, and cinnamon. Cook, stirring, for about 3 minutes.
6. Stir in flour.
7. Add broth, beans, tomatoes, carrots, and zucchini. Bring to a boil.
8. Reduce heat; simmer, uncovered for 15 minutes.
9. Stir in raisins.
10. Remove from heat.
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