Esta es una exhibición prevé de cómo se va ver la receta de 'Middle Eastern Vegetables' imprimido.

• Click here to print
• o regresate de nuevo a Middle Eastern Vegetables.

Receta Middle Eastern Vegetables

by Global Cookbook

Ingredientes

1 Tbsp. vegetable oil 2 lrg onions minced 2 med potatoes scrubbed, and cut into 1/2" chunks 2 c. chunks (1/2") peeled butternut squash - (heaping) 2 lrg carrots peeled, and cut into 1/2" dice 1 can diced tomatoes - (14 to 16 ounce) undrained

2 tsp grnd cumin 1 tsp grnd turmeric 1 can chickpeas - (15 1/2 ounce) rinsed, liquid removed 1 c. couscous, preferably whole wheat 1/4 c. minced fresh flat-leaf parsley 4 x scallions, white and light green parts minced

Direcciones

1. In soup pot, heat oil over medium heat. Add in onions and cook, stirring till softened, about 5 min. Add in potatoes, squash, carrots, tomatoes and barely sufficient water to cover. Bring to a simmer, then add in cumin and turmeric and simmer gently, covered, till vegetables are tender, about 25 min. Add in chickpeas and season to taste with salt and pepper. Simmer over low heat another 5 min.
2. Meanwhile, put couscous into an ovenproof bowl and cover with 2 c. boiling water. Cover bowl and let stand 5 - 10 min, then fluff couscous with fork.
3. This recipe yields 6 to 8 servings.
4. Comments: There's loads of flavor in this easy-to-make stew. To save time, look for minced, peeled butternut squash sold in bags in the produce section of large supermarkets.
5. Add in a crunchy, cabbage-based salad and some warmed flatbread for a simple, hearty meal.

© 2024 CookEatShare