Vegan Recipe Collection Over 800 Vegan Recipes

In the meantime, melt the margarine in a frying pan; stir fry onions and garlic until they begin to brown.
Add cilantro and stir-fry a few minutes longer. Add frying pan contents and remaining ingredients to the
chickpeas and stir. Cover and cook over medium heat for 1 hour or until chickpeas are tender, adding
more water if necessary.
Shawrbat ‘Adas bi Thoom wa Kammoon (Palestinian Lentil and Garlic Soup Flavoured with Cumin)
2 tbsp olive oil
1 head of garlic, peeled and crushed
1 small hot pepper, finely chopped
2 tbsp finely chopped fresh cilantro (coriander)
4 medium tomatoes, finely chopped
1 medium potato, cut into small cubes
3/4 cup lentils, rinsed
2 tsp ground cumin
salt and pepper to taste
6 1/2 cups water
Heat oil in a saucepan and sauté garlic, hot pepper and cilantro over medium heat for 5 minutes. Add
tomatoes and sauté another 5 minutes; then stir in remaining ingredients and bring to boil, adding more
water if necessary. Cover and cook over medium heat for 45 minutes. Serve hot.
L’Hamraak (Moroccan Eggplant and Summer Squash Soup)
Salt
Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
1 medium eggplant, peeled and cut into 1/2 inch cubes
1/2 cup olive oil
1 large summer squash or zucchini (about 7-8 inches long) cut into 1/2 inch cubes
1 small onion, finely chopped
3 cloves garlic, crushed
3 tbsp finely chopped cilantro (coriander)
2 large tomatoes, finely chopped
1 tsp cumin
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