African Vegetarian Stew |
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Ingredients And Procedures |
| Ingredients | | | 4 | small | kohlrabies, peeled, chunks | | | 1 | tablespoon | onion, chopped | | | 2 | each | sweet potatoes, peeled, chunk | | | 2 | each | zucchini, sliced thick | | | 5 | each | tomatoes, or (16 ounce can), fresh | | | 15 | ounces | garbanzo beans, canned with liquid | | | 1/2 | cup | couscous, or bulgar wheat | | | 1/4 | cup | raisins | | | 1 | teaspoon | coriander, ground | | | 1/2 | teaspoon | turmeric, ground | | | 1/2 | teaspoon | cinnamon, ground | | | 1/2 | teaspoon | ginger, ground | | | 14 | teaspoons | cumin, ground | | | 3 | cups | water | | | | | |
Directions:
| Parsnips may be substituted for the kohlrabi.
Serve the couscous separately, if desired.
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
1/8 recipe - 241 calories, 2 bread, 2 vegetable exchanges 42 grams carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg potassium, 0 cholesterol
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