Low fat vegan dishes.
"The fat you eat is the fat you wear". - John McDougall, MD
Sunday, May 31, 2009
Bryanna's Persian Chickpea and Green Bean Stew
This is another simple but wonderful recipe from Bryanna Clark Grogan. It's from her cookbook "20 Minutes to Dinner." I got the recipe from a post Bryanna made on the Vegsource New Veggies board. I always serve this with brown rice.
1 onion, minced 3-4 cloves garlic, minced 1 tsp ground cumin 1 lb frozen whole small green beans or trimmed fresh green beans (I use 2 and 1/2 cups frozen cut green beans) 28 oz can diced tomatoes and juice 1 can (or 1 and 1/2 cups cooked) chickpeas, drained 1/2 cup chopped celery leaves 1/4 cup chopped fresh parsley salt and freshly ground pepper to taste
In a large nonstick pot, steam fry the onion and garlic until it begins to soften. Add the remaining ingredients, bring to a boil, then turn down to medium heat, cover, and simmer 15 minutes or until the green beans are tender.