Moroccan Vegetable Stew
- Number of Servings: 1
Ingredients
1 Tb olive oil1 medium onion - cut into 1/2" pieces2 cloves garlic - crushed1 ts curry powder1 ts ground cumin1 cn (15 to 19 oz) garbanzo beans (rinsed and drained)1 can (14 to 14.5 oz) stewed tomatoes1 can (14 to 14.5 oz) vegetable broth2 large carrots - sliced diagonally into 3/4" slices1 medium zucchini - cut lenghtwise into quarters, then cut crosswise into 1" chunks
In 12" skillet, heat oil over medium-hig heat. Add onion and cook 5 minutes or until lightly browned, stirring frequently. Stir in garlic, curry powder, and cumin, and cook 30 seconds, stirring. Add beans, tomatoes, broth, and carrots; heat to boiling. Reduce heat to medium, cover skillet and cook 5 minutes.
Meanwhile prepare couscous.
Into the bean mixture in skillet, stir zucchini; cover and cook 5 minutes or until zucchini is tender, stirring occasionally.
Serve over couscous.
Number of Servings: 1
Recipe submitted by SparkPeople user SLIMMERSUE150.
Meanwhile prepare couscous.
Into the bean mixture in skillet, stir zucchini; cover and cook 5 minutes or until zucchini is tender, stirring occasionally.
Serve over couscous.
Number of Servings: 1
Recipe submitted by SparkPeople user SLIMMERSUE150.
Nutritional Info Amount Per Serving
- Calories: 1,044.9
- Total Fat: 21.4 g
- Cholesterol: 0.0 mg
- Sodium: 4,547.7 mg
- Total Carbs: 189.9 g
- Dietary Fiber: 38.6 g
- Protein: 34.7 g
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