PUBLISHED 07/03/2003
Ingredients:
- 3 cups chopped onion
- 3 cloves garlic, chopped
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 cup sliced carrots
- 4 cups sliced sweet potatoes
- 3 cups cubed eggplant
- 4 cups cubed zucchini
- 2 or 3 large tomatoes, chopped
- 1 1/2 cups garbanzo beans
- pinch of saffron
- 3/4 cup currants or 1/2 cup raisins
- 1/4 cup fresh, chopped parsley
Add carrots, sweet potatoes, eggplant, zucchini, tomatoes, beans, saffron and currants. Stir from bottom of pot to mix all ingredients.
Cover and simmer on low until vegetables are tender (approximately 20 to 25 minutes). Add parsley just before serving. May be served over couscous. Serves 6.
Per serving: 236 calories; 52.6 g carb; 7.0 g protein; 1.7 g fat (6% of total calories); 217 mg sodium; 7.8 g dietary fiber.
