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   MSGID: 35064.fidonet_cooking@1:105/500 2d824104   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chickpea & Green Bean Tagine   
    Categories: Moroccan, Stews   
         Yield: 4 Servings   
       
     1 1/2 c  Mixed dried fruit   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 lg Onion; chopped   
         2 cl Garlic; minced   
       1/2 ts Ground cinnamon   
       1/4 ts Turmeric   
       1/8 ts Groud allspice   
         8 oz Green beans; trimmed & cut   
              - into 1" pieces   
    14 1/2 oz Can died tomatoes; undrained   
     1 1/2 c  Vegetable broth   
       1/2 ts Natural sugar   
              Salt   
              Black pepper; freshly ground   
     1 1/2 c  Cooked chickpeas -OR-   
        15 oz Can chickpeas;   
              - rinsed & drained   
       1/4 c  Slivered blanched almonds   
         2 tb Fresh parsley; minced   
         1 ts Lemon zest; grated   
       
     Place the dried fruit in a small heat-proof bowl. Add boiling water to   
     cover and soak for 20 minutes to often. Drain, coarsely chop, and set   
     aside.   
        
     Heat the olive oil or water in a large saucepan over medium heat. Add   
     the onion, cover, and cook until softened, about 5 minutes. Stir in   
     the garlic, cinnamon, turmeric, and allspice and cook, stirring, for   
     30 seconds. Add the green beans, tomatoes and their juice, broth,   
     sugar, and salt and pepper to taste. Reduce the heat to low and   
     simmer until the green beans are tender, about 20 minutes.   
        
     Add the reserved fruit and the chickpeas and cook for 5 to 10 minutes   
     to blend the flavors. Stir in the almonds, parsley, and lemon zest.   
     Taste and adjust the seasonings, then serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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