Category: Vegetables

1 medium Onion, chopped (1 cup)

1 medium Turnip (1 cup), 1/4" dice

2 medium Carrots (1 cup), thinly sliced

2 tbsp Olive oil

2 Cloves garlic, minced

1 1/2 tsp Ground cumin

1/2 tsp Pepper

1/4 tsp Salt

1 medium Red pepper, seeded and cut into 1-inch chunks (1 cup)

1 medium Zucchini (1 cup), thinly sliced

16 oz Cooked garbanzo beans, rinsed and drained

1 cup Raisins

3 tbsp Chopped fresh parsley

1. Combine Onion, turnip, carrots, oil, garlic, cumin, pepper and salt in 10-inch skillet. Cook over medium-high heat for 6 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally.



2. Stir in red pepper and zucchini. Cook for 2 to 3 minutes, or until tender-crisp, stirring occasionally. Stir in beans, raisins and parsley. Cook for 2 to 3 minutes, or until hot, stirring occasionally.



PER SERVING: 1/2 cup (209g) 258 cals, 59 cals from fat (23%)



Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc.



Notes: Turnips and Carrots with zucchini and the more traditional ceci and raisins. Serve with couscous.



>from Pat Hanneman (Kitpath) 98Mar



Recipe by: Healthy Choice Recipe Box: VEGETABLES Mar98



Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 06, 1998