Ornish - Moroccan Vegetable Stew

empower.ornishspectrum.com

Beth K

2 CUPS onion diced

2 TEASPOONS garlic pressed or minced

1 ½ TABLESPOONS fresh ginger root peeled and finely chopped

2 TEASPOONS ground coriander, divided

1 cinnamon stick, about 3" long

½ TEASPOON turmeric

¼ TEASPOON fine sea salt

3 ½ CUPS low-sodium vegetable broth

3 CUPS butternut squash peeled and chopped

1 lb

ONE 14.5-OZ CAN fire-roasted diced tomatoes

suggested brand: Muir Glen 2 CUPS green beans cut to 1-in lengths

½ lb

1 ½ CUPS cooked garbanzo beans (chickpeas)

or one 15-oz can, rinsed and drained

½ CUP golden raisins firmly packed

ZEST OF 1 lemon

½ CUP cilantro coarsely chopped

subheading: FOR SERVING:

1 ½ CUPS cooked quinoa warmed

Directions at empower.ornishspectrum.com

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