| 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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