Instructions: In a Dutch oven, heat oil and pepper flakes over medium-high heat for 1 minute. Add garlic and onion and saute 3 minutes. Add tempeh and cook 10 minutes, stirring frequently.

Add zucchini, garbanzo beans and tomatoes. Reduce heat to medium and cook mixture 3 minutes, then add broth and cinnamon sticks. Add apricots, dates, coriander, allspice and cilantro. Lower heat and simmer, stirring occasionally, for 15 minutes. Serve with toasted sesame seeds, if desired.

Note: Tempeh is a high-protein food of Indonesian origin made from partially cooked, fermented soybeans.

Note: Steam the tempeh cubes for 20 minutes over simmering water to tenderize them.

Note: An easy way to chop dried apricots is to snip them with kitchen shears.

If the blades become sticky, coat lightly with vegetable-oil cooking spray or wipe with oil.

Notes: Chopped dates that have been rolled in oat flour instead of sugar are available in health-food and specialty stores.

Note: To toast sesame seeds, place in a dry skillet over medium heat. Toast until seeds turn light brown, shaking the pan to keep the seeds from scorching.

Remove from heat right away.

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