Moroccan Chickpea Stew

Ingredients
1 tablespoon vegetable oil
2 cups (1/2-inch) cubed zucchini
1 cup chopped onion
1/2 cup chopped carrot
1 tablespoon bottled minced garlic
1 cup fat-free, less-sodium vegetable broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, carrot, and garlic; sauté 5 minutes. Stir in broth and the next 9 ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.
While the chickpea mixture simmers, prepare couscous. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Serve the stew over couscous.

Peanut Butter and Greens Soup Recipe

This soup is inspired by African recipes. It is a vegan recipe that should help keep you warm this fall and winter. Hope you enjoy it.

Ingredients:

* 1 onion, diced
* 2 cloves garlic, minced
* 1 tbsp olive oil
* 1 tsp fresh ginger, minced
* 6 cups vegetable broth
* 2 tomatoes, diced
* 1 bunch collard greens, cut or torn into strips or small pieces
* 1/3 tsp cumin
* dash cayenne pepper (optional)
* 1/3 tsp salt
* 1 cup peanut butter
* 2 tbsp lemon or lime juice

Preparation:
Sautee the onion and garlic in olive oil for about 3 minutes, or until onions start to turn clear and soft.

Add broth, tomatoes, collards, cumin, cayenne and salt and allow to cook for about 15 minutes.

Carefully add the peanut putter, and stir well to combine. Allow to cook until the peanut butter is melted and incorporated.

Recipe of the Week - Spinach and White Bean Soup

One of the things I love the most when the weather is cold and windy, is to sit in front of a big bowl of hot soup and enjoy! Here is a recipe you might want to try.

Ingredients
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans vegetable broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Directions:
Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Recipe of the Week - Samosa Soup

I found this recipe on the Eatnvegn blog. This is a really delicious recipe that I have tried many times. Hope you enjoy.

Ingredients:
1 T. olive oil
2 t. mustard seeds
1 yellow onion, diced
½ t. chili powder
1 t. tumeric
½ t. cayenne
½ t. curry powder
½ t. coriander
½ t. garam masala
½ t. cumin
1 T. fresh ginger
2 cloves garlic, minced
1 lb. potatoes, diced
1 lb. cauliflower, chopped
1 lb. bag frozen peas and carrots
3 c. vegetable broth
1 can lite coconut milk
8 oz. fresh spinach, chopped
¼ c. fresh cilantro, chopped
juice of 1 lemon
1 t. salt
½ t. black pepper

Directions:
Heat oil in a soup pot. Add mustard seeds, cover, and let them pop. Add onion and cook until soft, about 5 minutes. Add spices (except salt and pepper), ginger, garlic, potatoes, cauliflower, and peas and carrots. Cook a minute or two, mixing well and coating vegetables with spices. Add broth. Simmer, covered, until potatoes and cauliflower are tender, about 15 to 20 minutes. Add coconut milk, spinach, cilantro, and lemon juice. Simmer 5 more minutes. Season with salt and pepper.