Name: Spicy Moroccan Vegetables (H-Ch)
Ingredients: 1 md Onion; chopped (1 cup); 1 md Turnip (1 cup); 1/4" dice; 2 md Carrots (1 cup); thinly sliced; 2 tb Olive oil; 2 Cloves garlic; minced; 1 1/2 ts Ground cumin; 1/2 ts Pepper; 1/4 ts Salt; 1 md Red pepper; seeded and cut into 1-inch chunks (1 cup); 1 md Zucchini (1 cup); thinly sliced; 16 oz Cooked garbanzo beans; rinsed and drained; 1 c Raisins; 3 tb Chopped fresh parsley

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

INGREDIENTS

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

INSTRUCTIONS

1. 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.
2. 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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