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Mediterranean Garbanzos and Green Beans

Mediterranean Garbanzos and Green Beans

This is adapted from The Complete Idiot’s Guide to Vegan Cooking by Bennett and Sammartano.  Serve it as a side dish or over rice or pasta.  If you serve it over pasta, I guess this isn’t all that different from Pasta Verdura, but it seems different because you have very little sauce and more vegetables than pasta.

Saute in olive oil over med heat 5 min:

  • 1 onion, diced

Add and saute until the tomato is mostly cooked:

  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1/2 t dried basil
  • 1/2 t dried oregano
  • 1/2 t ground cumin
  • 1/2 t salt
  • 1/4 t pepper
  • 2 T red wine (optional)

Add and cook just until vegetables are tender:

  • 1 15-oz can garbanzo beans
  • 1 small zucchini, diced
  • 1/2 red bell pepper, diced
  • 1 c fresh green beans

Note – use whatever vegetables you like.  I substituted field peas in pods for the green beans.  If using harder vegetables, either precook them or put them in earlier than the others.

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