Moroccan-Spiced Vegetable Stew

 

½ C. Dried Mixed Fruit

¼ C. Raisins or Currants

1 tsp. Olive Oil

1 clove Garlic, minced (or 1 heaping tsp. dehydrated minced garlic)

1 tsp. Cumin

1 tsp. Cinnamon

14.5 oz. can diced Tomatoes, drained

15.5 oz. can chickpeas, drained and rinsed

1 tsp. dehydrated Minced Onion

1 ¼ C. Vegetable Broth (or 1 ¼ C. Water and 1 crumbled bouillon cube)

15 oz. can Green Beans, drained

8 oz. can sliced Carrots, drained

Salt & Pepper

 

Place dried fruit, including raisins, in a small bowl and cover with boiling water. Allow to soak for 15 minutes to soften. In a large saucepan, heat oil over medium heat. Add garlic (if fresh; if dehydrated, add with tomatoes) and cumin and cinnamon and cook, stirring, for 30 seconds so the spices toast and infuse the oil. Add tomatoes, chickpeas, onion, and broth; bring up to a boil. Reduce heat to low and add green beans, carrots and reserved fruits. Season stew to taste with salt and pepper and simmer, stirring occasionally, until flavors are blended and desired consistency is reached.