There are lot's of vegetables in this stew flavored with cinnamon, coriander, and cumin. Served over couscous, and garnished with fresh mint.
INGREDIENTS (for 6 servings):
- 1 (16 ounce) package Mann's Vegetable Medley
- 2 cups garbanzo beans (chickpeas), rinsed and drained
- 1 zucchini, coarsely chopped
- 1 tablespoon lemon juice, fresh
- 1 (14.5 ounce) can chicken broth, canned, low sodium
- 1 (14.5 ounce) can tomatoes, canned, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 cups red-skinned potato, chopped
- 1 yellow onion, coarsely chopped
- 1 (16 ounce) package Mann's Rainbow Salad
- 8 ounces tomato sauce
- 1 1/2 teaspoons garlic, minced
- 1 teaspoon cinnamon, ground
- 1 teaspoon coriander, ground
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon sugar
- 10 ounces couscous (Moroccan pasta)
- 1 1/2 tablespoons fresh herbs, for garnish (mint, cilantro or parsley)
PREPARATION:
In a 5-quart pot, combine chicken broth, canned tomatoes (including juice), bell peppers, potatoes, onion, tomato sauce, garlic, cinnamon, coriander, cumin, salt, pepper, and sugar; bring to a boil. Reduce heat to medium-low and cook uncovered until potatoes are barely tender, about 15 minutes.
Stir in Mann's Vegetable Medley, garbanzo beans, zucchini and lemon juice. Increase heat to high and return to boil. Reduce heat to medium-low and cook partially covered, until potatoes are tender; about 10 minutes. Serve warm with couscous and sprinkle with chopped mint.