This recipe has lots of advantages. For one, it’s vegan and completely fat free, which makes it really good for you; for another, it’s terrifically easy to prepare (just throw it in a pot and simmer for a while), and for yet another, it’s unbearably spicy. Garam Masala (a common Indian spice, which is also a common ingredient in my cooking) can be found now in most supermarkets, but Penzey’s makes the best garam masala (and best spices overall) that I’ve tried. I highly reccomend them. The 2.1 oz jar will last you quite a while. Makes enough for about eight servings, but it freezes wonderfully.
- 2 cups vegetable stock
- 1 cup dry mung beans
- 1 can (15oz) chickpeas, drained
- 2 cans diced tomatoes (the kind with onion and garlic in them)
- 2 red-skinned potatoes, diced into 1/4″ pieces
- 5 small summer squash, sliced thick (or 2 larger summer squash, sliced into 1/4″ thick half-moons)
- 1 tsp garam masala
- 2 bay leaves
- 1 tsp dry rosemary, crushed
- salt and pepper to taste
Throw everything into a large stew pot with the exception. Simmer over low heat, uncovered, for about 25 minutes until mung beans and potatoes are tender. Throw the summer squash in, and simmer for another 10 minutes until it’s tender but still a bit crispy. Serve by itself or over baked brown rice