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Low Fat Moroccan Vegetable Stew (high fiber)
1 medium eggplant, cut into 1-in. cubes
6 small onions, quartered
4 garlic cloves, minced
1 tablespoon live oil
1 tsp. ground cinnamon
3/4 tsp. ground cumin
1/4 tsp. ground turmeric
1/4 tsp. ground cloves
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
3 cs. tomatoes, seeded, chopped
3 medium zucchini, sliced
2 medium sweet potatoes, peeled, cut into 3/4-in. pieces
1 green bell pepper, cut into 3/4-in. pieces
1 c. celery, sliced
15 oz. can garbanzo beans, drained, rinsed
15 oz. can red kidney beans, drained, rinsed
4 cs. roasted vegetable stock
2 tbsps. parsley, minced
In Dutch oven, sauté eggplant, onion and garlic in oil 3 to 4 minutes. Stir in spices and both kinds of pepper. Cook 2 minutes longer. Add remaining ingredients, except parsley. Bring to boil, reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Stir in parsley and serve.
Makes 8 servings.
Calories.....340.....Fat.....7 g.....Carbs.....54 g.....Sodium.....457 mg.....Fiber.....9 g
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
