Try this Tadjeen Gnaoua (Berber Style Vegetable Stew) recipe, or contribute your own.
Suggest a better descriptionAnother North African dish from Vegetarian Journal: This stew is hot and spicy with hints of sweetness. Serve over toasted couscous. Bring salted water to a boil. Add the broth, turnips, carrots, zucchini, potatoes, onion, garlic, chickpease and coriander leaves (cilantro). Bring water back to a boil. Add spices and raisins. Cook until the vegetables are tender stirring occasionally. Posted to fatfree digest V97 #031 by judy.mingram@West.Sun.COM (Judy Mingram - SunSoft) on Mar 19, 1997
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 208 | ||
Calories from Fat: 50 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 121mg | 4 % | |
Potassium 2382.3mg | 63 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 28.2g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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