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African Vegetarian Stew
Regional Cuisine
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| 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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