Name: Spicy Chickpea & Green Bean Tangie
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: South Asian Fusion
Ingredients: 2 Onion, chopped; 2 Carrot, chopped; 4 Green Bell Pepper, seeded and chopped; 6 Garlic Clove, minced; 1 tsp Ground Ginger; 156 ml (1 small can) Tomato Paste; 1 tsp Ground Cinnamon; 1 tbsp Ground Cumin; 1 tbsp Smoked Paprika; 1 tbsp Ground Turmeric / 3 tbsp Turmeric Puree; 1 tbsp Salt; 1 tsp Black Pepper, or to taste; 1 liter Vegetable Broth; 750 g green beans, cut into 1-inch pieces; 900 g Mushrooms, diced; 1 kg Cooked Chickpeas; 1 Juice of Lemon / 3 tbsp Blended Peeled Lemon; 2 bunch (300 g) fresh cilantro or parsley; 2 tbsp raisins or dried apricot

Ingredients

2 Onion, chopped
2 Carrot, chopped
4 Green Bell Pepper, seeded and chopped
6 Garlic Clove, minced
1 tsp Ground Ginger
156 ml (1 small can) Tomato Paste
1 tsp Ground Cinnamon
1 tbsp Ground Cumin
1 tbsp Smoked Paprika
1 tbsp Ground Turmeric / 3 tbsp Turmeric Puree
1 tbsp Salt
1 tsp Black Pepper, or to taste
1 liter Vegetable Broth
750 g green beans, cut into 1-inch pieces
900 g Mushrooms, diced
1 kg Cooked Chickpeas
1 Juice of Lemon / 3 tbsp Blended Peeled Lemon
2 bunch (300 g) fresh cilantro or parsley
2 tbsp raisins or dried apricot

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Instructions

Heat half a cup of water in a 5 qt saute pan over medium heat (or just enough to cover the surface).
Add the onion, carrot, and bell pepper. Cover and cook for 15 minutes, stirring occasionally.
Stir in the garlic, ginger, tomato paste, cinnamon, cumin, paprika, turmeric, salt, and black pepper.
Add the broth, green beans, mushrooms, and chickpeas and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
Stir in the cilantro, lemon, and raisins and cook 5 minutes longer.

Ingredients

Instructions

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