Recipes » Main Dish » Chickpeas and Vegetables with Mediterranean Spices

By Chef Del Sroufe

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Cinnamon, coriander, and saffron are classic flavors in parts of the Mediterranean. And while a lot of stews can take hours to prepare, this one takes less than 30 minutes and doesn’t sacrifice any of that great flavor. Serve over couscous, brown rice, or whatever grain you have on hand.

Yield: 4 servings

Gluten Free Low Sugar Nut Free Soy Free

Adapted from The China Study Quick and Easy Cookbook by Chef Del (BenBella Books, 2015).

Ingredients

1 medium yellow onion, diced
1 large red bell pepper, cut into ¾-inch cubes
2 cups low-sodium vegetable stock
1 (16-ounce) package frozen vegetables (large, chunky vegetable blend)
1 ¾ cup cooked chickpeas
1 (15-ounce) can tomato sauce
1 tsp ground cinnamon
1 tsp ground coriander
1 generous pinch of saffron
Sea salt and black pepper to taste
Chopped fresh cilantro, for garnish

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Sauté the onion and red bell pepper for 5 minutes.
2. Add water 1–2 tablespoons at a time, as needed, to keep the vegetables from sticking.
3. Add the vegetable stock, frozen vegetables, garbanzo beans, tomato sauce, cinnamon, coriander, and saffron and cook, covered, over medium heat for 12 minutes.
4. Season with sea salt and black pepper to taste and cook for another 5 minutes.
5. Serve garnished with chopped cilantro.