A Lebanese-style dish I love

[Guest guest]

Hello, all. My name is Rain and I'm a 58-y/o female vegetarian

from Louisville. I'm owned by two cats. . .believe me, it's that

way around --and I'm a clergywoman, herbalist and writer/activist.

I love to cook, crochet and trade recipes.

 

This is one of my alltime favorite dishes. It's loosely based on something

I had in a Lebanese restaurant one memorable day:

 

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QBook version 1.00.14

Title: Rain's Little Lebanese Addiction

Keywords: veganizable, one-dish meals, beans, tomatoes, Middle Eastern

 

1 can chickpeas, with liquid

1 can Mexican-style sliced stewed tomatoes, with juice

2 smallish yellow summer squash, split and sliced

1/2 a medium-sized sweet onion, sliced

1 to 2 Tbsp. olive oil

1/4 tsp cinnamon (yes, really!)

salt and pepper

1/2 tsp. sugar

rice--I like jasmine rice, but any kind will do.

 

Start the rice cooking; toss in a split clove of garlic if you want.

 

In a separate pan, simmer everything else, covered, till squash and

onion are just tender and liquid is mostly gone. This goes fairly

fast. Stir and check liquid level occasionally so nothing sticks or

scorches; add a little water if need be, but don't make it soupy.

 

Serve veggie mix over rice; accompany it with tea and finish with a melon

wedge. Serves two.

 

NOTES:

If you can't find Mexican-style sliced stewed tomatoes, use plain

canned tomatoes and add 1 tsp. chili powder and 1/4 tsp. sugar.

Vegans, use this alternative but omit sugar.

 

Don't omit the cinnamon; it's the heart of the flavor.

 

Try adding a cut-up clove of garlic to the rice; it's good.

 

Source: This one's mine--please give credit if re-posting.

 

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Keep on rockin',

Rain

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