Moroccan Vegetable Stew (1.25 cups)

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

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.