Moroccan Vegetable Stew Recipe

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Ingredients:

Serving

2 medium carrots
2 medium zucchini
3/4 cup diced onion
1 1/2 inches fresh gingerroot, peeled
1 tbsp olive oil
3 garlic cloves, pressed
1 1/2 tsp curry powder
3/4 tsp ground cinnamon
2 tbsp all-purpose flour
28 oz fat-free vegetable broth
15 1/2 oz garbanzo beans, drained and rinsed
14 1/2 oz diced tomatoes , in sauce
1/2 cup golden raisin

Directions:

Cut carrots and zucchini in half lengthwise. Cut carrots crosswise into 1/4-inch slices and zucchini crosswise into 1/2-inch slices; set aside.
Dice onion.
Peel gingerroot and finely chop.
Heat oil in 4-quart saucepan over medium heat until hot.
Add onion, gingerroot, pressed garlic, curry powder, and cinnamon. Cook, stirring, for about 3 minutes.
Stir in flour.
Add broth, beans, tomatoes, carrots, and zucchini. Bring to a boil.
Reduce heat; simmer, uncovered for 15 minutes.
Stir in raisins.
Remove from heat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.08 Kcal (900 kJ)
Calories from fat	35.21 Kcal
		% Daily Value*
Total Fat	3.91g	6%
Sodium	694.05mg	29%
Potassium	473.79mg	10%
Total Carbs	39.21g	13%
Sugars	12.02g	48%
Dietary Fiber	2.73g	11%
Protein	7.17g	14%
Vitamin C	14.4mg	24%
Vitamin A	0.2mg	7%
Iron	1.3mg	7%
Calcium	66.5mg	7%

Amount Per 100 g
Calories	63.43 Kcal (266 kJ)
Calories from fat	10.38 Kcal
		% Daily Value*
Total Fat	1.15g	6%
Sodium	204.7mg	29%
Potassium	139.74mg	10%
Total Carbs	11.56g	13%
Sugars	3.55g	48%
Dietary Fiber	0.8g	11%
Protein	2.11g	14%
Vitamin C	4.2mg	24%
Vitamin A	0.1mg	7%
Iron	0.4mg	7%
Calcium	19.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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