| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Jewish, Low fat, Rosh hashan, Vegetables, Sent to eat | 12 | servings |
INGREDIENTS
| 4 | lg | Onions; sliced thickly |
| 2 | tb | Oil |
| 1/3 | c | Chickpeas; dried soaked in water overnight |
| 1 | lb | Acorn squash; peeled OR pumpkin OR carrots, peeled |
| 1 | Sweet potato; up to 2 OR yam | |
| 1/4 | c | Raisins; up to 1/3 cup |
| 1/4 | c | Sugar |
| 2 | ts | Cinnamon |
INSTRUCTIONS
1. Preheat oven to 400 F. 2. Saute the onions in the oil until golden. 3. Place the chick peas and onions in the bottom of a greased oblong casserole. Cover with the remaining vegetables. Sprinkle with the sugar and cinnamon, and add a little oil if desired. 4. Bake for 25 minutes or until well browned. Serve with couscous or a simple roast. Serves 10-12. Parve. Each of 12 servings contains: 108 Calories 2.8 g fat 20.1 g carbohydrate 2.5 g fibre 21.8 % calories from fat Serving Ideas : Serve on Rosh Hashanah NOTES : Formatted in MasterCook 4.07 by Ellen Pickett <ellen@qnetix.ca> 1999-June-13. The recipe does not indicate whether the vegetables, other than the onions, are to be cut in any way before cooking. posted to Eat-lf by Ellen Pickett <ellen@qnetix.ca> 1999-September-10. Recipe by: Joan Nathan, The Jewish Holiday Kitchen, p104-105 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Sep 14, 1999, converted by MM_Buster v2.0l.
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