BOB & LENORE's COOKBOOK

MORROCAN STYLE VEGETABLES

Ingredients:

1 cup dried garbanzo beans
2 large onions, chopped
2 teaspoons sea salt
2 teaspoons pepper
2 teaspoons Flavors of India spice mix
1/8 teaspoons saffron threads
6 Tablespoons butter
1 cup water
1 pound carrots, diced
1 pound turnips, diced or other
1 pound winter squash, peeled and diced or other
1 pound zucchini, diced or other
½ cup reconstituted sundried tomatoes
½ cup currants
Harissa, if desired, commercial made or home made, see recipe

Method:

Cover beans with salted water and soak overnight. Rinse beans then place in pot with water 1 inch over top of beans. Cook beans until tender; drain and cool.Set aside.

Place onions, salt, pepper, flavors of india, saffron and butter in a large sauce pan; heat to combine and melt butter – sweating spices; add water and cook to bloom spices. Then add cooked beans and all vegetables except zucchini and tomatoes cook until tender, approximately 15-20 minutes; add zucchini, prepared tomatoes and currants; cook 5 minutes. To serve, arranging vegetables around couscous or other starch and garnish with harissa, if desired.

TO RECIPES

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