Braised Autumn Vegetables with Garbanzo Beans
Serves: 4
Prep time: 30 minutes (15 minutes prep + 15 minutes cooking)
Ingredients
PreparationIngredients
- 1 tablespoon extra virgin olive oil Add to list
- 1 small red onion, diced Add to list
- 1 cup winter squash, cut into 1/2-inch cubes Add to list
- 1 small red pepper, cut into 1/2-inch strips Add to list
- 2 cups broccoli florets Add to list
- 1 teaspoon sea salt Add to list
- 3/4 cup tomato juice Add to list
- 1/4 cup orange juice Add to list
- 1/4 cup lemon juice Add to list
- 2 tablespoons wheat-free tamari (or wheat-free soy sauce) Add to list
- 2 cloves garlic Add to list
- 2 tablespoon honey Add to list
- 1/2 teaspoon coriander Add to list
- 1/4 teaspoon (5g) cinnamon Add to list
- 1 teaspoon cumin Add to list
- 1/2 teaspoon fennel Add to list
- 2 teaspoon fresh ginger, minced Add to list
- 1 tablespoon balsamic vinegar Add to list
- 2 cups garbanzo beans, cooked Add to list
- 3 cups brown basmati rice, cooked Add to list
- 1/4 cup fresh basil or cilantro, chopped Add to list
Preparation
Heat the oil in a 2-quart skillet. Add the onion, followed by the other vegetables in the order listed. Sauté for about 5 minutes. Add the salt and continue cooking while you make the braising sauce.
While the vegetables are cooking, combine all of the remaining ingredients, except the beans, in a blender and process to make a smooth sauce.
Add the sauce and the garbanzo beans to the vegetables. Continue cooking just until vegetables are fork-tender.
Serve over a bed of basmati rice and garnish with fresh basil or cilantro.
Recipe by , PCC Cooks instructor
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