Free Recipe Spicy Moroccan Vegetables (H-Ch)

Recipe Type: V Recipes

Recipe Preparation: cook

Cooking Ingredients for Spicy Moroccan Vegetables (H-Ch) Recipe

1 md Onion; chopped (1 cup)
1 md Turnip (1 cup); 1/4 dice
2 md Carrots (1 cup); thinly
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
16 oz Cooked garbanzo beans;
-rinsed and drained
1 c Raisins
3 tb Chopped fresh parsley

Spicy Moroccan Vegetables (H-Ch) Preparation

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, 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 <> on Mar 06, 1998

Cooking Temperature:

Recipe Serves: 6

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