Moroccan-Spiced Vegetable Stew

By Vegiegail

From Vegan Unplugged by Jon and Robin Robertson

Ingredients

• 1/2 cup dried mixed fruit
• 1/4 cup raisins or currants
• 1 Tbs olive oil
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 14.5-oz can diced tomatoes
• 1 15.5-oz can chickpeas, rinsed and drained
• 1 Tbs dehydrated minced onion
• 1 1/4 cups vegetable broth
• 1 15-oz can green beans, drained or 3/4 cup dehydrated green beans, rehydrated
• 1 8-oz can sliced carrots, drained or 1/3 cup dehydrated carrots, rehydrated
• Salt and black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from globalvegankitchen.com

Preparation

Step 1

Place the dried fruit and raisins or currants in a small heatproof bowl. Add enough boiling water to cover and soak for 15 minutes to soften.

In a large saucepan, heat the oil over medium heat. Add the garlic, cumin, and cinnamon and cook, stirring , for 30 seconds. Add the tomatoes, chickpeas, onion, and broth and bring to a boil.

Reduce heat to low, add the green beans, carrots, and reserved fruit. Season to taste with salt and pepper.

Simmer, stirring occasionally, until the flavors are blended and the desired consistency is reached, about 10 minutes.