Spicy moroccan vegetables (h-ch)

Yield: 6 Servings

Measure 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

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

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