Related recipes: Beans and Grains, Carrots,
Dairy-Free, Egg-Free, Garlic,
Greens, Herbs, Low-Fat,
Onions, Potatoes, Side Dishes, Vegan,
Cooking Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servings
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
Grind all spices together.
Place the potatoes in a steamer basket and steam until fork tender. Set
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.
Recipe by Mary Martha Shaw
Serving Size 1 serving
Calories from Fat 65 (19%)
% Daily Value*
11%Total Fat 7g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 4.3g
Sugar Alcohols 0g