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 Persian Vegetable Stew 2 Tbs olive oil 2 medium finely chopped yellow onions 3 chopped garlic cloves 1 tsp ground turmeric 1 1/2 cups cooked garbanzo beans (chick peas) or 1 can (15 oz), drained and rinsed 1 1/2 cups cooked cannellini beans (white kidney beans) or 1 can (15 oz), drained and rinsed 3 cups vegetable broth 8 oz washed chopped fresh spinach leaves or 1 package (8 oz) frozen chopped spinach, thawed and drained 1/4 cup chopped cilantro, without stems 2 Tbs chopped fresh dill or 2 tsp dried Salt and pepper to taste In 3-quart saucepan, heat oil over medium heat. Add onions and sauté until softened and just beginning to brown, about 5 minutes, stirring occasionally, Add garlic and cook 1 minute; do not brown garlic. Add turmeric and beans. Stir well to combine. Add spinach and bring to boil. Reduce heat to low and simmer about 3 minutes. Stir in fresh herbs and season with salt and pepper. Serve hot. Makes six (1-cup) servings Home | About Us | Calendar | Ministries | News | Online Giving | Sabbath School Lesson | Prayer | Devotional | Bookstore | Recipes | Spanish | Contact Us |
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