Try this Moroccan Sweet Potato Stew recipe, or contribute your own.
Suggest a better descriptionPrepare the vegetables as noted below. Combine onions and garlic in a large saucepan and cook, covered, over low heat until tender, about 10 minutes, or until the onion is soft and translucent. Add a little water or vegetable broth as needed to prevent scorching.
Measure spices into a bowl: the turmeric through black pepper. Stir in the spice blend and cook for 3 minutes. Add the potatoes, bell pepper, eggplant and water or vegetable broth and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add the garbanzos, tomatoes and raisins and simmer, covered, until the potatoes are tender, about 35 minutes. Sprinkle with fresh cilantro before serving.
CALS 324 (0 CHOL; 2 G FAT) 705 MG SODIUM (publishers estimate)
Vegetable Preparation:
Potatoes: 2 or 3, peeled, cut into 2-inch cubes (2-1/2 pounds); Use sweet potatoes, yams, yukon golds, etc.
Red Bell Pepper: 1 medium, core and coarsley chop (1 cup); use raw.
Eggplant: 1 small (about). Jab peel with fork; cut into 2-inch cubes (2 cups).
Garbanzo beans (or chickpeas): cooked/canned. Rinsed (about 2 cups)
Tomatoes: canned, chopped; with juice (about 2 cups).
Raisins: black or golden.
Cilantro or other fresh herb like lemon basil, mint, Italian parsley, watercress, etc.
+Judys version: sweet potatoes, whole tomatoes (chopped), omit garbanzos, a 7-oz jar of "fire-roasted" red peppers, rinsed.
+Pats version: as written except yams; lemon slices. Recipe by: LA Times /King Sydication /1997 Jan /Judy
Posted to Digest eat-lf.v097.n037 by PATh
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 316 | ||
Calories from Fat: 20 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.8mg | 3 % | |
Potassium 978.9mg | 26 % | |
Total Carbohydrate 67g | 20 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 54.6g | ||
Protein 10.3g | 15 % | |
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: 316
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