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MSGID: 35064.fidonet_cooking@1:105/500 2d824104
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chickpea & Green Bean Tagine
 Categories: Moroccan, Stews
      Yield: 4 Servings
 
  1 1/2 c  Mixed dried fruit
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
      2 cl Garlic; minced
    1/2 ts Ground cinnamon
    1/4 ts Turmeric
    1/8 ts Groud allspice
      8 oz Green beans; trimmed & cut
           - into 1" pieces
 14 1/2 oz Can died tomatoes; undrained
  1 1/2 c  Vegetable broth
    1/2 ts Natural sugar
           Salt
           Black pepper; freshly ground
  1 1/2 c  Cooked chickpeas -OR-
     15 oz Can chickpeas;
           - rinsed & drained
    1/4 c  Slivered blanched almonds
      2 tb Fresh parsley; minced
      1 ts Lemon zest; grated
 
  Place the dried fruit in a small heat-proof bowl. Add boiling water to
  cover and soak for 20 minutes to often. Drain, coarsely chop, and set
  aside.
  
  Heat the olive oil or water in a large saucepan over medium heat. Add
  the onion, cover, and cook until softened, about 5 minutes. Stir in
  the garlic, cinnamon, turmeric, and allspice and cook, stirring, for
  30 seconds. Add the green beans, tomatoes and their juice, broth,
  sugar, and salt and pepper to taste. Reduce the heat to low and
  simmer until the green beans are tender, about 20 minutes.
  
  Add the reserved fruit and the chickpeas and cook for 5 to 10 minutes
  to blend the flavors. Stir in the almonds, parsley, and lemon zest.
  Taste and adjust the seasonings, then serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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