| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Vegetarian |
Beans and l, Pasta, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
c |
Water |
| 2 |
|
Chickpeas, drained |
| 29 |
oz |
Canned tomatoes, cut up |
| 1/3 |
c |
Tomato paste |
| 1/3 |
c |
Raisins |
| 1/4 |
c |
Slivered almonds |
| 1/2 |
t |
Ground black pepper |
| 1/2 |
t |
Dried thyme, crushed |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground allspice |
| 1/8 |
t |
Ground red pepper |
| 1/2 |
c |
Chicken broth |
| 4 |
c |
Couscous, cooked hot |
|
|
Fresh cilantro |
INSTRUCTIONS
1998
Combine onion, garlic, and water in a 12 inch skillet; bring to
boiling. Reduce heat and simmer, covered, 3 minutes. Drain; return
onion and garlic to skillet. Add garbanzo beans, undrained tomatoes,
tomato paste, raisins, almonds, black pepper, thyme, salt, cinnamon,
allspice, red pepper and broth. Bring to boiling. Reduce heat and
simmer, uncovered, 5 to 10 minutes or until desired consistency. Serve
over hot couscous. Garnish with fresh cilantro, if desired. Recipe
by: BHG Spring 95 Posted to MC-Recipe Digest by shade
<liveoak@polaris.net> on Apr 1,
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