INGREDIENTS

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 <phannema@wizard.ucr.edu> on Feb
07, 1997.

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