Moroccan vegetables

Yield: 1 Servings

Measure Ingredient
2 teaspoons Vegetable oil
2 mediums Carrots; sliced, (about 1 cup)
1 large Onion; chopped, (about 1 cup)
1 large Red bell pepper; cut into 3/4 inch pieces, (about 1 cup)
2 \N Cloves garlic; finely chopped
½ cup Raisins
1 teaspoon Pound cumin
½ teaspoon Salt
¼ teaspoon Ground tinmeric
¼ teaspoon Ground cinnamon
⅛ teaspoon Pepper
1 small Zucchini; sliced, (about 1 cup)
1 can (15 to 16 ounces) garhanzo beans; rinsed and drained
2 tablespoons Chopped fresh parsley

Heat oil in 12-inch nonstick skillet over medium-high heat. Cook carrots, onion, bell pepper and garlic in oil about 4 minutes, stirring frequently, until onion is tender.

Stir in remaining ingredients except parsley. Cook about 5 minutes, stirring frequenty, until zucchini is tender. Serve topped with parsley I Serving % Daily Value: calories 220 vitamin A 58% Calories from fit 35 Vitamin C 40% Fat, g 4 calcium 8% Saturated, g I Iron 20% cholesterol, mg 0 Soctium, mg 440 Carbohydrate, g 44 Dietary Fiber, g Protein, g Scanned by Sandy Betty Crocker's New Choices Posted to recipelu-digest by Ron West <rwwest@...> on Feb 28, 1998

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