Braised Autumn Vegetables with Garbanzo Beans

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Braised Autumn Vegetables with Garbanzo Beans

 

1 tablespoon extra virgin olive oil

1 small red onion, diced

1 cup winter squash, cut into 1/2-inch cubes

1 small red pepper, cut into 1/2-inch strips

2 cups broccoli florets

1 teaspoon sea salt

3/4 cup tomato juice

1/4 cup orange juice

1/4 cup lemon juice

2 tablespoon tamari (wheat-free soy sauce)

2 cloves garlic

2 tablespoon honey

1/2 teaspoon coriander

1/4 teaspoon cinnamon

1 teaspoon cumin

1/2 teaspoon fennel

2 teaspoon fresh ginger, minced

1 tablespoon balsamic vinegar

2 cups garbanzo beans, cooked

3 cups brown basmati rice, cooked

1/4 cup fresh basil or cilantro, chopped

 

Heat the oil in a 2-quart 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.

Makes 4 servings.