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Receta North African Stew

by Global Cookbook

Ingredientes

(Sikbadj) 2 tsp extra virgin olive oil 1/4 tsp crushed red pepper flakes 4 x cloves garlic, chopped 1 lrg yellow onion, minced 2 x (8-oz) pkgs. tempeh, cubed and steamed (see note) 3 c. sliced zucchini, cut into half-circles 1 x (15-oz) can garbanzo beans, rinsed 1 x 14 1/(2-oz) can Italian-style stewed tomatoes

1/2 c. boiling vegetarian beef-flavored broth 2 x cinnamon sticks 1 c. minced dry apricots (see note) 1 c. date pcs (see note) 1/2 tsp grnd coriander 1/4 tsp grnd allspice 1/3 c. minced fresh cilantro 2 Tbsp. toasted sesame seeds (optional garnish, see note)

Direcciones

1. In a Dutch oven, heat oil and pepper flakes over medium-high heat for 1 minute. Add in garlic and onion and saute/fry 3 min. Add in tempeh and cook 10 min, stirring frequently.
2. Add in zucchini, garbanzo beans and tomatoes. Reduce heat to medium and cook mix 3 min, then add in broth and cinnamon sticks. Add in apricots, dates, coriander, allspice and cilantro. Lower heat and simmer, stirring occasionally, for 15 min. Serve with toasted sesame seeds, if you like.
3. Note: Tempeh is a high-protein food of Indonesian origin made from partially cooked, fermented soybeans.
4. Note: Steam the tempeh cubes for 20 min over simmering water to tenderize them.
5. Note: An easy way to chop dry apricots is to snip them with kitchen shears.
6. If the blades become sticky, coat lightly with vegetable-oil cooking spray or possibly wipe with oil.
7. Notes: Minced dates which have been rolled in oat flour instead of sugar are available in health-food and specialty stores.
8. Note: To toast sesame seeds, place in a dry skillet over medium heat. Toast till seeds turn light brown, shaking the pan to keep the seeds from scorching.
9. Remove from heat right away.

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