Preparation facts
Cooking Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servings
Ingredients
1 tsp (2g) cumin seed
1/2 tsp (1g) ground ginger
Half 3-inch (8-cm) cinnamon stick
1/2 tsp (1g) turmeric
2 medium-sized potatoes, cut into 1-inch (2.5-cm) chunks
2 Tbs (30mL) extra virgin olive oil
1 medium yellow onion, diced
4–5 cloves garlic
2 medium carrots, cut into 1/8-inch (0.3-cm) rounds
2 tsp (12g) sea salt
2 to 3 cups (480 to 720mL) vegetable stock
1 bunch greens of choice, chopped
3 cups (545g) garbanzo beans, cooked
1/2 cup (120mL) stock
3/4 cup (115g) currants
1 Tbs (15mL) balsamic vinegar
1/4 cup (10g) parsley, chopped
Directions
Grind all spices together.
Place the potatoes in a steamer basket and steam until fork tender. Set aside.
Heat a 3- to 4-quart (2.9- to 3.8-L) skillet. Add the olive oil.
Add the onions, stirring to coat with the oil.
Next, add the ground spices and garlic, mixing into the onions.
Add the carrots, coating again with the oil and spices.
Pour in the 2 to 3 cups (480 to 720mL) of stock. Add the beans and the chopped greens. Cover and cook until the carrots and greens are tender.
Add the potatoes.
Remove 1/2 cup (120mL) of the cooking stew and purée in a blender. Return to the skillet.
Add the currents, vinegar, and chopped parsley. Serve immediately over brown basmati rice.
Nutrition facts
Serving Size 1 serving
Calories 342
Calories from Fat 65 (19%)
% Daily Value*
11%Total Fat 7g
6%Saturated Fat 1.1g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 4.3g
1%Cholesterol 3mg
51%Sodium 1225mg
32%Potassium 1137mg
20%Total Carbohydrate 61g
39%Dietary Fiber 9.6g
Sugars 16g
Sugar Alcohols 0g
23%Protein 12g
