Sweet And Spicy Vegetable Stew Recipe
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Ingredients
3 cups cauliflower florets
1 tablespoon olive oil
1 small yellow onion, chopped fine
3 cloves garlic, minced
1 large can low sodium tomatoes, drained and chopped
1 cinnamon stick
2/3 teaspoon each ground turmeric and ginger
1/2 teaspoon each paprika and black pepper
1 medium size sweet red pepper, cored, seeded, and cut into 1 inch pieces
1 medium size carrot, peeled, halved lengthwise, and sliced thin
5 pitted prunes, chopped
1 cup cold water
1 cup fresh green beans, trimmed and snapped in half
1 cup cooked and drained chick peas
1 1/2 cups boiling water
1 cup couscous or long grain rice
Directions
In a large saucepan, cook the cauliflower in boiling unsalted water for 4 minutes or until just tender; drain and set aside.
In a heavy 12 inch skillet, heat the olive oil over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Add the tomatoes, cinnamon stick, turmeric, ginger, paprika, and black pepper; cover and cook for 10 minutes.
Stir in the red pepper, carrot, prunes, and 1/2 cup cold water; cover and cook 15 minutes longer.
Add the green beans, cauliflower, and another 1/2 cup cold water, and cook, covered, for 20 minutes.
Stir in the chick peas and cook, covered, for 5 minutes.
As soon as the chick peas are added to the skillet, pour the boiling water over the couscous, cover, and let stand 5 minutes.
Fluff the couscous with a fork; mound on a platter.
Remove the cinnamon stick from the stew and ladle the stew on top of the couscous.
In a heavy 12 inch skillet, heat the olive oil over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Add the tomatoes, cinnamon stick, turmeric, ginger, paprika, and black pepper; cover and cook for 10 minutes.
Stir in the red pepper, carrot, prunes, and 1/2 cup cold water; cover and cook 15 minutes longer.
Add the green beans, cauliflower, and another 1/2 cup cold water, and cook, covered, for 20 minutes.
Stir in the chick peas and cook, covered, for 5 minutes.
As soon as the chick peas are added to the skillet, pour the boiling water over the couscous, cover, and let stand 5 minutes.
Fluff the couscous with a fork; mound on a platter.
Remove the cinnamon stick from the stew and ladle the stew on top of the couscous.
