Moroccan Stew (12 servings)

26 oz tomatoes, diced

65 oz canned garbanzo beans/chickpeas

2 Tablespoons vegetable oil
1 Medium white onion, diced (8 ounces or 1 cup diced)

2 medium stalks celery, diced (3/4 cup diced)

2 teaspoons ground ginger

2 teaspoons ground turmeric

1/2 Tablespoons ground black pepper

1 teaspoons ground cinnamon

2 teaspoons ground nutmeg

7 1/2 cups vegetable broth, low sodium

1/2 pound long grain brown rice
12 whole grain-rich pita bread, 2 ounces each]

1 bunch fresh cilantro

2 teaspoons lemon juice

Open canned tomatoes (keep juice) and garbanzo beans. Drain beans.

Heat oil over medium-high in large stockpot. Add onions and celery, sauté until soft.

Add ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly for 1 minute.

Add canned tomatoes with juice, vegetable broth, and garbanzo beans, stir well.

Reduce heat to medium-low, cover and simmer for 1 hour.

Add rice to stew, cover and return to a simmer for 30 minutes.

Cut each pita bread into four triangles, place in oven on warming setting.

Add cilantro and lemon juice to stew. Cook uncovered for 5 minutes.

Pour into a–12 inch by 20 inch by 4 inch steam table pans. Stew will continue to thicken over time, add hot water to thin out, as needed.

Portion 1½ cups for each serving.

Serve each serving of stew with three warm pita triangles.