Ingredients
- 2 tablespoons olive oil
- 2 cups chopped onion
- 3 cloves garlic, minced
- 2 teaspoons toasted cumin seed, ground
- 2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
- 2 teaspoons minced fresh ginger
- 1 (16-ounce) can tomatoes, including liquid, chopped
- 3 cups beef stock or broth
- 1 cinnamon stick
- 3 carrots, cut diagonally into 1/2-inch thick slices
- 3 cups blanched broccoli florets
- 2 medium yellow squash, cut into 1-inch pieces
- 1 (10 1/2-ounce) can chick-peas, drained
- 2 tablespoons minced fresh cilantro
Directions
In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chick-peas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous
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By torba97_12904148
Fremont, CA
on February 12, 2013
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Info for travel folks...
This recipe makes a close version to same as served in northern Italy.
My personal preference...add small amounts of anything that thickens tectures of liquid soups.
This recipe makes a basic stew broth.
Try it.
Make own changes and let us readers know.
Annie, Fremont, CA
By huelperkins_7556126
detroit, MI
on June 11, 2009
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I'm always looking for new vegetarian recipes that are healthy and easy for weeknight meals. This one definitely fits the bill. I would have rated this recipe 3 stars if I hadn't made a few alterations. I ate some the first night I prepared it w/the couscous, and was very disappointed with the recipe as is. The stew came out very watery, and when I think of stew, I think of a thicker consistency. The next day I was determined to "fix" it, sine I still had a large pot of it left. I added a tablespoon or so of tomato paste, then stirred in a cup of instant mashed potatoes (or you could use leftover. It really improved the texture and flavor. I'll probably add a little cayenne pepper next time to give it some heat. After the alterations it turned out to be a tasty, low-cal, low-fat meal.
By robynhrdh_5490187
Mansfield, TX
on August 04, 2006
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I had a couscous dish in Florence I've been trying to recreate for years. This comes pretty close. I did add kosher salt and cracked pepper. Surely, they just forgot to list that on the recipe. I did cut the broccoli. It just didn't go with the overall flavor of the dish. The spices work so well together. I also used a 28oz can of tomatoes and then reduced the broth by one cup. I didn't want to loose the flavor of the extra cup of broth so I used it to cook my couscous.
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