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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

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