Prepare 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)
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|
|Calories from Fat: 20 (6%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 316
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