Recipe: Summer Veggie and Garbanzo Bean Stew
2 summer squash - quartered and sliced
1 zucchini - quartered and sliced
1 can chick peas - rinsed and drained
1 large tomato - diced
3 celery stalks - diced
1 1/2 cups veg broth
1 tbs olive oil
1 tsp curry powder
1/2 tsp ginger
1/2 tsp cinnamon
1/2 paprika
1/4 ground coriander seed
salt & pepper
1 cup cooked rice (1 cup rice, 1 cup broth, bring to boil, stir, simmer 20 minutes, set aside)
In med stock pot, heat oil over med high heat. Add celery, chick peas & tomato and season with salt and pepper. Stir and cook until celery starts to get tender. Add squashes, broth and spices, still well. Bring to boil, stir. Simmer over low heat 25 min. Add rice, season as needed. Cook on low about 10 more minutes. Let stand for 5-10 minutes, stir and then serve.
2 summer squash - quartered and sliced
1 zucchini - quartered and sliced
1 can chick peas - rinsed and drained
1 large tomato - diced
3 celery stalks - diced
1 1/2 cups veg broth
1 tbs olive oil
1 tsp curry powder
1/2 tsp ginger
1/2 tsp cinnamon
1/2 paprika
1/4 ground coriander seed
salt & pepper
1 cup cooked rice (1 cup rice, 1 cup broth, bring to boil, stir, simmer 20 minutes, set aside)
In med stock pot, heat oil over med high heat. Add celery, chick peas & tomato and season with salt and pepper. Stir and cook until celery starts to get tender. Add squashes, broth and spices, still well. Bring to boil, stir. Simmer over low heat 25 min. Add rice, season as needed. Cook on low about 10 more minutes. Let stand for 5-10 minutes, stir and then serve.