| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Moroccan |
Main, Vegetable |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, minced |
|
|
Water, as needed |
| 1 |
ts |
Turmeric |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Red pepper flakes |
| 1/2 |
ts |
Salt, or less |
| 1/2 |
ts |
Black pepper |
| 6 |
c |
Sweet potatoes, cubed |
| 1 |
c |
Chopped red bell pepper |
| 2 |
c |
Chopped eggplant, peel (optional) |
| 1/2 |
c |
Water, or broth |
| 15 |
oz |
Garbanzo beans, cooked |
| 16 |
oz |
Low-salt tomatoes, chopped |
| 1/2 |
c |
Raisins |
|
|
Fresh cilantro leaves, for garnish |
INSTRUCTIONS
SPICE BLEND
STEWING VEGETABLES
Prepare the vegetables as noted. Combine onions and garlic in a large
saucepan and cook, covered, over low heat until tender, about 10 minutes,
or until the onion is soft and translucent. Add a little water or vegetable
broth as needed to prevent scorching. Measure spices into a bowl: the
turmeric thru black pepper. Stir in the spice blend and cook for 3 minutes.
Add the potatoes, bell pepper, eggplant and water or vegetable broth and
bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add
the garbanzos, tomatoes and raisins and simmer, covered, until the potatoes
are tender, about 35 minutes. Sprinkle with fresh cilantro before serving.
CALS 324 (0 CHOL; 2 G FAT)
705 MG SODIUM (publisher's estimate)
PREPARE VEG: Potatoes: 2 or 3, peeled, cut into 2-inch cubes (2-1/2
pounds); Use sweet potatoes, yams, yukon golds, etc.
Red Bell Pepper: 1 medium, core and coarsley chop (1 cup); use raw. See
Judy's note.
Eggplant: 1 small (about). Jab peel with fork; cut into 2-inch cubes (2
cups).
Garbanzo beans (or chickpeas): cooked/canned. Rinsed (about 2 cups)
Tomatoes: canned, chopped; with juice (about 2 cups).
Raisins: black or golden.
Cilantro or other fresh herb like lemon basil, mint, Italian parsley,
watercress, etc.
+Judy's version: sweet potatoes, whole tomatoes (chopped), omit garbanzos,
a 7-oz jar of "fire-roasted" red peppers, rinsed.
+Pat's version: as written except yams; lemon slices.
Recipe by: LA Times /King Sydication /1997 Jan /Judy
Posted to Digest eat-lf.v097.n037 by PATh <[email protected]> on Feb
07, 1997.
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”