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 | 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