- Olive Oil
- Medium onion, finely chopped
- Carrot, thinly sliced
- 3 Garlic cloves
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Cinnamon
- 1 can (14.5oz) diced tomatoes
- 1 can (15.5oz) Chick peas
- 1 and 1/2 cups vegetable broth
- 1/2 cup frozen green beans
- 1/2 cup frozen pears
- 1/4 cup raisins (can also use other dried fruits)
- Couscous or rice
In large pot, heat up a few tablespoons of olive oil. Add in one finely chopped onion and one thinly sliced carrot. Cook over medium heat for 5 minutes or so to soften.
Add in 2-3 garlic cloves, finely minced. Add 1 tsp cumin, 1 tsp ground coriander, and 1/2 tsp of cinnamon. Mix in pot for 30 seconds.
Add one 14.5 oz can of diced tomatoes. Add one 15.5 oz can of chickpeas (drained). Add 1 and 1/2 cups of vegetable broth. Bring to a boil.
Reduce heat to low. Add 1/2 cup frozen cut up green beens. Add 1/2 cup frozen green peas. Add 1/4 cup of raisins. Simmer, stirring occasionally for 30 minutes. Add salt and pepper to taste.
Serve over couscous or rice.