*  Exported from  MasterCook II  *

                       Moroccan Vegetable Tangine

Recipe By     : Shoshoni Cookbook by Anne Saks and Faith Stone
Serving Size  : 6    Preparation Time :1:15
Categories    : Main Dishes                      Vegetables
               Vegetarian                       Low Fat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      Med           Onion -- minced
  1      Clove         Garlic -- minced
  1      C             Butternut Squash -- peel & cube
  1      C             Eggplant -- peel & cube
  1                    Carrot -- cubed
    1/2  C             Water
  1      C             Cauliflower Flowerets
  1                    Zucchini -- med-lg, cubed
  3                    Tomatoes -- cut in wedges
  2      stalk         Celery -- cut in 1/2" slices
  1                    Green Pepper -- cubed
    1/2  C             Chickpeas -- cooked
  1      tbsp          Fresh Parsley -- minced
  1      tsp           Garlic
  1      tsp           Basil
  1      tsp           Cinnamon
  1      tsp           Cumin
    1/4  tsp           Cayenne
  1      tsp           Coriander
  2      tbsp          Fresh Lemon Juice
    1/2  C             Figs -- or dates, chopped

Saute onions and garlic in water, wine, or veggie broth until they are
clear and tender.  Add butternut squash, eggplant and water.  Cook until
tender, about 15 min.

Add carrots, cauliflower, zucchini, tomatoes, mushrooms, celery, green
peppers, and chickpeas.  Saute until veggies are tender but not
overcooked.  Add some more water as needed to prevent veggies from
scorching.

Add seasonings and figs or dates.  Let stand 10 min for flavors to blend.

Serve immediately.



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Serving Ideas : Serve over golden saffron rice.

NOTES : Cal  124.8
      Fat  1.6 g
      Carbs  25.3 g
      Protein  5.4 g
      Sodium  142 mg
      Dietary Fiber  6.6 g
      CFF  10.3%