1 onion
1 green bell pepper
3 cloves garlic
3 carrots
2 sweet potato
1 eggplant
4 tomatoes
3 zucchini chop all the above
1 tbsp olive oil
1/2 cup raisins
32 oz. Chicken stock
2 tbsp lemon juice
1 tbsp honey
1/4 tsp each of ground cumin, coriander, turmeric, cinnamon
1 16 oz can garbanzo beans drained and rinsed
1 tsp each of salt and ground black pepper
Heat oil in large heavy pot mid-high heat, cook app 5 min the onion, bell peppers and garlic
Place the carrots, sweet pots, eggplant ,toms, zucchini and raisins in with onion mix
Add stock, lemon juice, honey & the 4 ground spices
Bring to boil, cover, reduce the heat to mid-low, simmer until tender app 30 mins
Add the garbanzo beans season to taste with S & P cook additional 10 mins
Peter,
ReplyDeleteI was able to make this delicious recipe last night thanks to your post; as I lost the recipe, likely at the grocery store!
My daughter is Jenn Burka the culinary arts host; glad you have enjoyed her events. My husband and I enjoyed them as well when we cruised with her last month (Aug 16-Aug 28).
Linda Burka
Hi Linda well what a small world your daughter was a true delight and we learned so much from her and the holland America team
ReplyDeleteGlad to hear it.
ReplyDeleteI am having so much fun re-living our trip through your posts. You were spot on describing the vendors in Kusadasi, and we thought Santorini was the most beautiful Greek island we visited as well.
We met many Australians on our cruise last month and all of you take such beautiful, long vacations. We Americans can barely scrounge up enough time to take a 12 day trip.
Yep we may have long breaks away but it is so far from Aus. We also work 7 days a week for 9 months to have a long break. So when we party we really do party!
ReplyDelete1 month down and 2 to go.