2 pounds fresh Florida tomatoes
2 tablespoons olive oil
2 cups sliced onions
1 teaspoon minced garlic
1 pound new potatoes (about 2-1/2 cups), cubed
1 cup baby carrots
1 1/2 teaspoons ground cinnamon
3/4 teaspoon dried thyme
3/4 teaspoon salt
12 ounces zucchini (about 2 cups), cut into 3/4-inch chunks
1 19-ounce can chickpeas, rinsed and drained
Servings: 6
1. Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 2 cups); set aside.
2. In a large saucepot or Dutch oven over medium heat, heat oil until hot. Add onions and garlic; cook, stirring occasionally, until onions are tender, about 8 minutes. Add potatoes, carrots, cinnamon, thyme, salt and 1 cup of the tomatoes; bring to a boil. Reduce heat to low; cover and simmer until potatoes and carrots are tender, about 20 minutes. Add zucchini, chick peas and the remaining 1 cup tomato. Cook until zucchini is tender, about 10 minutes longer. Serve over couscous, if desired.
2 tablespoons olive oil
2 cups sliced onions
1 teaspoon minced garlic
1 pound new potatoes (about 2-1/2 cups), cubed
1 cup baby carrots
1 1/2 teaspoons ground cinnamon
3/4 teaspoon dried thyme
3/4 teaspoon salt
12 ounces zucchini (about 2 cups), cut into 3/4-inch chunks
1 19-ounce can chickpeas, rinsed and drained
Servings: 6
1. Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 2 cups); set aside.
2. In a large saucepot or Dutch oven over medium heat, heat oil until hot. Add onions and garlic; cook, stirring occasionally, until onions are tender, about 8 minutes. Add potatoes, carrots, cinnamon, thyme, salt and 1 cup of the tomatoes; bring to a boil. Reduce heat to low; cover and simmer until potatoes and carrots are tender, about 20 minutes. Add zucchini, chick peas and the remaining 1 cup tomato. Cook until zucchini is tender, about 10 minutes longer. Serve over couscous, if desired.
