I use the following spice blend:
- 1 tsp paprika
- 1 tsp tumeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp cayenne
- 1/2 tsp black pepper
- 1 tsp salt
2 T grapeseed oil
Garlic Cloves (3 crushed)
Onions (1, diced in 1" cubes)
Carrots (3, diced in 1" cubes/slices)
Frozen Green Beans (1 cup)
Small Yukon gold potato (1, diced in 1" cubes)
Large Sweet Potato (1, diced in 1" cubes)
Chickpeas (1 cup)
3 T moroccan spice blend
2 cups vegetable broth
Heat oil in a large pot and sautee garlic and onions for 4 minutes.
Add carrots and Yukon gold potatoes and cook for 2 minutes.
Add sweet potatoes, chickpeas, vegetable broth, and spice blend.
Cook covered for 4 minutes. Add more broth or water if necessary.
Add the green beans and cook for 2 minutes.
Green beans should keep their bright green color.
Serve with Near East pine nut couscous and a light salad topped with orange slices.