Moroccan sweet potatoes and vegetables
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Onions; sliced thickly |
| 2 | tablespoons | Oil |
| ⅓ | cup | Chickpeas; dried soaked in water overnight |
| 1 | pounds | Acorn squash; peeled OR pumpkin OR carrots, peeled |
| 1 | Sweet potato; up to 2 OR yam | |
| ¼ | cup | Raisins; up to 1/3 cup |
| ¼ | cup | Sugar |
| 2 | teaspoons | Cinnamon |
Directions
1. Preheat oven to 400 F.
2. Saute the onions in the oil until golden.
3. Place the chick peas and onions in the bottom of a greased oblong casserole. Cover with the remaining vegetables. Sprinkle with the sugar and cinnamon, and add a little oil if desired.
4. Bake for 25 minutes or until well browned. Serve with couscous or a simple roast.
Serves 10-12. Parve.
Each of 12 servings contains:
108 Calories
2⅘ g fat
20⅒ g carbohydrate
2½ g fibre 21⅘ % calories from fat Serving Ideas : Serve on Rosh Hashanah NOTES : Formatted in MasterCook 4.07 by Ellen Pickett <ellen@...> 1999-June-13. The recipe does not indicate whether the vegetables, other than the onions, are to be cut in any way before cooking. posted to Eat-lf by Ellen Pickett <ellen@...> 1999-September-10.
Recipe by: Joan Nathan, The Jewish Holiday Kitchen, p104-105 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Sep 14, 1999, converted by MM_Buster v2.0l.