Spicy Moroccan Vegetables (h-ch)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Lowfat, Middle east, Vegetarian, Xport | 6 | Servings |
INGREDIENTS
| 1 | Onion, chopped 1 cup | |
| 1 | Turnip, 1 cup 1/4" dice | |
| 2 | Carrots, 1 cup thinly | |
| sliced | ||
| 2 | T | Olive oil |
| 2 | Cloves garlic, minced | |
| 1 1/2 | t | Ground cumin |
| 1/2 | t | Pepper |
| 1/4 | t | Salt |
| 1 | Red pepper, seeded and cut | |
| into 1-inch chunks 1 | ||
| cup | ||
| 1 | Zucchini, 1 cup thinly | |
| sliced | ||
| 16 | oz | Cooked garbanzo beans |
| rinsed and drained | ||
| 1 | c | Raisins |
| 3 | T | Chopped fresh parsley |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 51
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 360mg
Potassium: 620.1mg
Carbohydrates: 46.8g
Fiber: 6.5g
Sugar: 20.5g
Protein: 6g