Moroccan-Spiced Vegetable Stew

1/2 c. dried mixed fruit
1/4 c. raisins or currants
1 T. olive oil
1 garlic clove, minced
1 t. ground cumin
1 t. ground cinnamon
1 14-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, drained and rinsed
1 T. dehydrated minced onion
1-1/4 c. vegetable broth
1 15-oz. can green beans, drained
1 8-oz. can sliced carrots, drained
Salt and freshly ground black pepper
Couscous, prepared per package directions

Place the dried fruit and raisins or currants in a small heat-proof bowl. Add enough boiling water to cover; soak for 15 minutes to soften.

In a large saucepan, heat the oil over medium heat. Add the garlic, cumin, and cinnamon, and cook, stirring, for 30 seconds. Add the tomatoes, chickpeas, onion, and broth; bring to a boil.

Reduce heat to low; add the green beans, carrots, and reserved fruit. Season to taste with salt and pepper, and simmer, stirring occasionally, until flavors are blended and desired consistency is reached, about 10 minutes.

Serve over couscous.

Makes 4 servings.  

Adapted from Apocalypse Chow!, p. 117.