Spicy Moroccan Vegetables (H-Ch)
| Yield: | 6 Servings |
| Categories: | Vegetarian, Middle Eastern, Low-Fat |
| 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 |
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