Moroccan Vegetables

Yield:	1 Servings
Categories:

2	ts	Vegetable oil
2	md	Carrots; sliced, (about 1 cup)
1	lg	Onion; chopped, (about 1 cup)
1	lg	Red bell pepper; cut into 3/4 inch pieces, (about 1 cup)
2		Cloves garlic; finely chopped
1/2	c	Raisins
1	ts	Pound cumin
1/2	ts	Salt
1/4	ts	Ground tinmeric
1/4	ts	Ground cinnamon
1/8	ts	Pepper
1	sm	Zucchini; sliced, (about 1 cup)
1	cn	(15 to 16 ounces) garhanzo beans; rinsed and drained
2	tb	Chopped fresh parsley