Ingredients

  • 1 red onion, chopped
  • 2 carrots, chopped
  • 1 bell peppers, chopped
  • 2 clove garlic, minced
  • 1 1/2 tsp ginger, fresh, minced
  • 1 6 oz can tomato paste
  • 1/4 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp turmeric, ground
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 2 C vegetable broth
  • 1 C green beans, cut into 1 inch pieces
  • 2 C mushrooms, diced
  • 1 14.5 oz can chickpeas, drained and rinsed
  • 2 tbsp parsley, fresh, minced
  • 2 tsp lemon, blended, peeled
  • 1/4 C raisins
image of Chickpea and Vegetable Tangine

Instructions

  1. Heat ¼ C of water in a large sauce pan over medium heat. Add the onion, carrot, and bell pepper. Cover and cook for 5 minutes. Stir in the garlic, ginger, tomato paste, cinnamon, cumin, paprika, turmeric, and cayenne.
  2. Add the broth, green beans, mushrooms, and chickpeas and bring to a boil. Reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes. Stir in the parsley, lemon and raisins and cook 5 minutes longer. Taste to adjust the seasonings and serve.