Moroccaneggplantwithgarbanzobeans Recipes

Steps:

• Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
• Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
• Stir to mix well for a minute, and add broth and tomato sauce.
• Stir again to mix.
• Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
• Add garbanzo beans, lentils, red chili flakes, and raisins.
• Simmer for another 5 minutes.
• Season with salt and pepper.
• Serve sprinkled with chopped cilantro.

Steps:

• Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
• Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
• Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.

Steps:

• Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
• Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
• Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
• Add garbanzo beans, lentils, red chili flakes, and raisins.
• Simmer for another 5 minutes.
• Season with salt and pepper.
• Serve sprinkled with chopped cilantro.

Steps:

• Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
• Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

Steps:

• Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
• Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
• In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

Steps:

• Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
• Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
• In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
• To peel tomatoes:
• Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.