Recipe - Moroccan Vegetables

2 teaspoon Vegetable oil
2 md Carrots; cut or sliced up , (about 1
cup)
1 lg Onion; chopped, (about 1
cup)
1 lg Red bell pepper; cut into
Three fourths inch pieces, (about 1
cup)
2 Cloves garlic; finely
chopped
One half cup Raisins
1 teaspoon Pound cumin
One half teaspoon Salt
One fourth teaspoon Ground tinmeric
One fourth teaspoon Ground cinnamon
1/8 teaspoon Pepper
1 small Zucchini; cut or sliced up , (about 1
cup)
1 cn (15 to 16 ounces) garhanzo
beans; rinsed and drained
2 tablespoon Chopped fresh parsley

Heat oil in 12inch nonstick skillet over mediumhigh heat. Cook carrots,
onion, bell pepper and garlic in oil about 4 minutes, stirring frequently,
until onion is tender.

Stir in remaining ingredients except parsley. Cook about 5 minutes,
stirring frequenty, until zucchini is tender. Serve topped with parsley I
Serving % Daily Value: calories 220 vitamin A 58% Calories from fit 35
Vitamin C 40% Fat, g 4 calcium 8% Saturated, g I Iron 20% cholesterol, mg 0
Soctium, mg 440 Carbohydrate, g 44 Dietary Fiber, g Protein, g
Scanned by Sandy Betty Crocker's New Choices

Posted to recipeludigest by Ron West rwwest@execnet.net on Feb 28, 1998