| 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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