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Moroccan Vegetable Stew

Try this dish. It is a vegetable dish that is good for you and really satisfying. It is good with a small piece of grilled chicken or fish. The spice blend is warm and taste exotic. Once you've tried Moroccan food, you'll wonder why this style of cooking is not as popular as Asian cuisines!


1/2 cup chopped carrot
1/2 cup turnip chopped
1 tablespoon bottled minced garlic
1 cup fat-free, less-sodium chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained


Heat oil in a large nonstick skillet over medium-high heat. Add turnip, onion, carrot, chickpeas and garlic; sauté 5 minutes. Stir in broth and the remaining stew ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender, stirring occasionally.


Serve with whole wheat couscous.

Per Serving: 341 Cal (14% from Fat, 19% from Protein, 66% from Carb); 17 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 59 g Carb; 15 g Fiber; 17 g Sugar; 118 mg Calcium; 7 mg Iron; 828 mg Sodium
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Comments

Nora Handler said…
Looks good, how large is a serving?Thanks Nora
July 18, 2007 at 4:20 AM
Chef Kenneth said…
The whole recipe is 6 really big servings!
July 19, 2007 at 3:03 PM
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