Braised Autumn Vegetables with Garbanzo Beans

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  • 1 tablespoon extra virgin olive oil
  • 1 small red onion, diced
  • 1 cup winter squash, cut into 1/2-inch cubes
  • 1 small red pepper, cut into 1/2-inch strips
  • 2 cups broccoli florets
  • 1 teaspoon sea salt
  • 3/4 cup tomato juice
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 2 tablespoons tamari
  • 2 cloves garlic
  • 2 tablespoons honey
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon fennel
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon balsamic vinegar
  • 2 cups cooked garbanzo beans
  • 3 cups cooked brown basmati rice
  • 1/4 cup fresh basil or cilantro, chopped


Heat oil in a 2-quart skillet. Add onions, followed by the other vegetables in the order listed. Sauté for about 5 minutes. Add salt and continue cooking while you make the braising sauce.

While the vegetables are cooking, combine all remaining ingredients, except beans, in a blender and process to make a smooth sauce.

Add the sauce and 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.

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