2 medium-sized ripe tomatoes,
peeled, seeded and chopped (canned also OK)
2 tsp. olive oil
2 cups chopped onion
3 medium garlic cloves, crushed
1 stalk celery, chopped 2 cups peeled, diced sweet potato
1 tsp. salt
2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
dash of cinnamon
dash of cayenne
1 bay leaf
3 cups water
2 cups green beans, sliced
1 1/2 cups cooked chick peas
1. Heat the olive oil in a Dutch oven. Add onion, garlic, celery, and sweet potato and saute over medium heat for about 5 minutes. Add salt and saute 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
2. Add tomato pulp, green beans and chick peas. Cover and simmer for about 10 more minutes, or until all the vegetables are tender. Taste to adjust seasonings and serve.
Serves 4-5
Adapted from Moosewood Cookbook by Mollie Katzen
Notes: This recipe lends itself to all sorts of variations. Try other vegetables such as fennel, red peppers and/or zucchini. Any type of canned bean would be fine in place of the chick peas. Cumin is a great spice addition. Experiment and make it your own.
I have gone to listing ingredients in one column instead of two since I can't get them to line up once the recipe is posted. If anyone knows how to do this, please let me know.
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