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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Lowfat, Middle east, Vegetarian, Xport 6 Servings

INGREDIENTS

1 Onion, chopped 1 cup
1 Turnip, 1 cup 1/4" dice
2 Carrots, 1 cup thinly
sliced
2 T Olive oil
2 Cloves garlic, minced
1 1/2 t Ground cumin
1/2 t Pepper
1/4 t Salt
1 Red pepper, seeded and cut
into 1-inch chunks 1
cup
1 Zucchini, 1 cup thinly
sliced
16 oz Cooked garbanzo beans
rinsed and drained
1 c Raisins
3 T Chopped fresh parsley

INSTRUCTIONS

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. 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: 1/2
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@wizard.ucr.edu> on Mar  06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 250
Calories From Fat: 51
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 360mg
Potassium: 620.1mg
Carbohydrates: 46.8g
Fiber: 6.5g
Sugar: 20.5g
Protein: 6g


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