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
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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%
