Bev's Recipe Collection

• 1/4 C olive oil
• 1 sweet onion, chopped
• 6 cloves garlic, crushed
• 1 T ground cumin
• 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
• 3 (15 oz) cans diced tomatoes
• thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
• 1 lemon, juiced
• 1 T honey
• 42 oz. vegetable broth
• 1/2 t salt
• 1/4 t pepper
• parsley, optional (1/2  c chopped flat leaf or 3 T dried leaves)
• couscous, rice, or quinoa

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

Tripled and adapted from the St. Petersburg Times decades ago.

• 3 pizza crusts, baked
• Nanny’s Veggie Dip
• 8 oz your favorite cheese, shredded
• various vegetable toppings, sliced thin (carrots, celery, peppers, cucumber, tomatoes)

Spread dip on baked crusts.  Top with cheese and vegetables.  (My little ones prefer creamy peanut butter on the crust, topped with carrots.)