Braised Autumn Vegetables with Garbanzo Beans

Ingredients

• 1 Tbs extra virgin olive oil

• 1 small red onion, diced

• 1 cup winter squash, cut into 1/2-inch (1cm) cubes

• 1 small red pepper, cut into 1/2-inch (1cm) strips

• 2 cups broccoli florets

• 1 tsp sea salt

• 3/4 cup tomato juice

• 1/4 cup orange juice

• 1/4 cup lemon juice

• 2 Tbs tamari (wheat-free soy sauce)

• 2 cloves garlic

• 2 Tbs honey

• 1/2 tsp coriander

• 1/4 tsp cinnamon

• 1 tsp cumin

• 1/2 tsp fennel

• 2 tsp fresh ginger, minced

• 1 Tbs balsamic vinegar

• 2 cups garbanzo beans, cooked

• 3 cups brown basmati rice, cooked

• 1/4 cup fresh basil or cilantro, chopped

Directions

• Heat the oil in a 2-quart (1.9L) skillet. Add the onion, followed by the other vegetables in the order listed. Sauté for about 5 minutes. Add the salt and continue cooking while you make the braising sauce.
• While the vegetables are cooking, combine all of the remaining ingredients, except the beans, in a blender and process to make a smooth sauce.
• Add the sauce and the garbanzo beans to the vegetables.
• Continue cooking just until vegetables are fork-tender.
• Serve over a bed of basmati rice and garnish with fresh basil or cilantro.