Name: Moroccan Vegetables
Ingredients: 2 ts Vegetable oil; 2 md Carrots; sliced, (about 1 cup); 1 lg Onion; chopped, (about 1 cup); 1 lg Red bell pepper; cut into 3/4 inch pieces, (about 1 cup); 2 Cloves garlic; finely chopped; 1/2 c Raisins; 1 ts Pound cumin; 1/2 ts Salt; 1/4 ts Ground tinmeric; 1/4 ts Ground cinnamon; 1/8 ts Pepper; 1 sm Zucchini; sliced, (about 1 cup); 1 cn (15 to 16 ounces) garhanzo beans; rinsed and drained; 2 tb Chopped fresh parsley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Moroccan		1	Servings

INGREDIENTS

2	ts	Vegetable oil
2	md	Carrots; sliced, (about 1 cup)
1	lg	Onion; chopped, (about 1 cup)
1	lg	Red bell pepper; cut into 3/4 inch pieces, (about 1 cup)
2		Cloves garlic; finely chopped
1/2	c	Raisins
1	ts	Pound cumin
1/2	ts	Salt
1/4	ts	Ground tinmeric
1/4	ts	Ground cinnamon
1/8	ts	Pepper
1	sm	Zucchini; sliced, (about 1 cup)
1	cn	(15 to 16 ounces) garhanzo beans; rinsed and drained
2	tb	Chopped fresh parsley

INSTRUCTIONS

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@execnet.net> on Feb 28, 1998

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”