african vegetarian stew
| Measure | Ingredient |
|---|---|
| 4 smalls | Kohlrabies, peeled and cut into chunks |
| 1 large | Onion, chopped |
| 2 | Sweet Potatoes, peeled and cut into chunks |
| 2 | Zucchini, sliced thick |
| 5 | Tomatoes, fresh -or- |
| 16 ounces | Can Tomatoes |
| 15 ounces | Can Garbanzo beans (chick-peas) with liquid |
| ½ cup | Couscous -or- Bulgar Wheat |
| ¼ cup | Raisins, dark or golden |
| 1 teaspoon | Ground Coriander |
| ½ teaspoon | Ground Turmeric |
| ½ teaspoon | Ground Cinnamon |
| ½ teaspoon | Ground Ginger |
| ¼ teaspoon | Ground Cumin |
| 3 cups | Water |
Keywords: Vegetarian, Vegan
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.
Serves 8
One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
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