Moroccan Chickpea and Vegetable Stew
Servings: 4
Submitted by: jamiephares
This recipe is a life-saver on the Eat to
Live program. You can eat it for any meal and you can eat as much of it as you
want! It's delicious.
INGREDIENTS:
Pam cooking spray
2 cups cubed zucchini
1 cup chopped onions
1/2 cup chopped carrots (optional)
3/4 cup mushrooms (any kind)
1/2 cup broccoli
1 tablespoon minced garlic
1 cup vegetable broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (15 ounce) cans chickpeas (garbanzo beans), drained
1 (14 ounce) can no-salt-added stewed tomatoes, undrained
Using cooking spray, sauté onion, carrot, mushrooms and garlic, then add
broccoli ; sauté 5 minutes. Stir in broth and the rest of the ingredients;
bring to a boil.
Cover, reduce heat, and simmer 8 minutes or until tender, stirring
occasionally.
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