Moroccan Vegetable Stew (1.25 cups)

Name: Moroccan Vegetable Stew (1.25 cups) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 7
Ingredients: 1 T Canola oil; 4 C sliced zucchini (half moon wedges); 4 C sliced carrots (coin slices); 1 C chopped onion; 1 T bottled garlic; 1 C fat free vegetable or chicken broth; 1/4 C raisins; 1-1/4 t ginger; 1-1/4 t cumin; 3/4 t ground coriander; 1/2 t salt; 1/4 t ground cinnamon; 1/4 t pepper; 1 can chick peas; 1 can diced tomatoes

(2)

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 7

Ingredients

1 T Canola oil4 C sliced zucchini ("half moon" wedges)4 C sliced carrots ("coin" slices)1 C chopped onion1 T bottled garlic1 C fat free vegetable or chicken broth1/4 C raisins1-1/4 t ginger1-1/4 t cumin3/4 t ground coriander1/2 t salt1/4 t ground cinnamon1/4 t pepper1 can chick peas1 can diced tomatoes

Directions

Saute onion, garlic, carrots, and zuccini in a large pot until vegetables start to soften. Add broth/stock and the raisins, spices, chick peas and tomatoes. Bring to a boil and cook about 15-25 minutes until tender. Adjust spices if needed. Makes about 7 servings of 1.25 cups each.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 138.8
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 229.6 mg
Total Carbs: 27.9 g
Dietary Fiber: 7.4 g
Protein: 5.1 g

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