Braised Autumn Vegetables with Garbanzo Beans
Ingredients
- 15mL extra virgin olive oil
- 1 small red onion, diced
- 115g winter squash, cut into 1/2-inch 1cm cubes
- 1 small red pepper, cut into 1/2-inch (1cm) strips
- 230g broccoli florets
- 6g sea salt
- 180mL tomato juice
- 60mL orange juice
- 60mL lemon juice
- 30mL tamari wheat-free soy sauce
- 2 cloves garlic
- 30mL honey
- 1g coriander
- 0.5g cinnamon
- 2g cumin
- 1g fennel
- 5g fresh ginger, minced
- 15mL balsamic vinegar
- 365g garbanzo beans, cooked
- 600g brown basmati rice, cooked
- 9g fresh basil or cilantro, chopped
Directions
- Heat the oil in a 2-quart (1.9L) skillet. Add the onion, followed by the other vegetables in the order listed. Sauté for about 5 minutes. Add the salt and continue cooking while you make the braising sauce.
- While the vegetables are cooking, combine all of the remaining ingredients, except the beans, in a blender and process to make a smooth sauce.
- Add the sauce and the garbanzo beans to the vegetables.
- Continue cooking just until vegetables are fork-tender.
- Serve over a bed of basmati rice and garnish with fresh basil or cilantro.
Nutrition Facts
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