Spicy moroccan vegetables (h-ch)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| 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 |
| 1 | cup | Raisins |
| 3 | tablespoons | Chopped fresh parsley |
Directions
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