Mediterranean Lima Beans
(If you don’t like lima beans, dare to try! You may be susrprised how good this is!)
2 T. extra-virgin olive oil
2 C. chopped onions
4 cloves minced garlic
1 t. dried oregano
1 t. cinnamon
1/2 t. crushed red pepper flakes
2 14-ounce cans diced tomatoes
2 10-ounce pkgs. frozen baby lima beans
-Heat oil in large skillet (med-high)
-add onions, cooking until soft; 3-5 minutes
-add garlic, cooking 1 more minute
-stir in oregano, cinnamon, red pepper, tomatoes & lima beans
-Cook 10-15 minutes, stirring occassionally.
Serve hot, topping with crumbled feta and chopped kalamata olives.
Chickpea Curry
1 T. extra virgin olive oil
1 large onion, diced
2-4 cloves minced garlic
1 T. curry powder
1 t. cinnamon
pinch of cloves
3 T. ketchup
2 15-ounce cans chickpeas (rinced & drained)
1 t. salt, 1/4 t. pepper
2 C. water
cilantro & lemon wedges for serving
-Heat oil in large skillet (med-high)
-add onion, cooking until brown (3-5 minutes)
-add garlic, curry, cinnamon & clove, cooking one minute more
-add chickpeas, ketchup, salt & pepper
-add 2 cups water, bringing to boil, reduce to simmer & cook
for 10 minutes. Remove cover, increase heat & cook until reduced (about 5 minutes)
serve with cilantro & lemon wedges
Enjoy,
-Nancy
