Yield: 6 Servings
|1 medium||Onion; chopped (1 cup)|
|1 medium||Turnip (1 cup); 1/4" dice|
|2 mediums||Carrots (1 cup); thinly sliced|
|2 tablespoons||Olive oil|
|2||Cloves garlic; minced|
|1½ teaspoon||Ground cumin|
|1 medium||Red pepper; seeded and cut into 1-inch chunks (1 cup)|
|1 medium||Zucchini (1 cup); thinly sliced|
|16 ounces||Cooked garbanzo beans; rinsed and drained|
|3 tablespoons||Chopped fresh parsley|
1. Combine Onion, turnip, carrots, oil, garlic, cumin, pepper and salt in 10-inch skillet. Cook over medium-high heat for 6 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally.
2. Stir in red pepper and zucchini. Cook for 2 to 3 minutes, or until tender-crisp, stirring occasionally. Stir in beans, raisins and parsley.
Cook for 2 to 3 minutes, or until hot, stirring occasionally.
PER SERVING: ½ cup (209g) 258 cals, 59 cals from fat (23%) Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc.
Notes: Turnips and Carrots with zucchini and the more traditional ceci and raisins. Serve with couscous.
>from Pat Hanneman (Kitpath) 98Mar Recipe by: Healthy Choice Recipe Box: VEGETABLES Mar98 Posted to EAT-LF Digest by KitPATh <phannema@...> on Mar 06, 1998