Moroccan Stew


In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.

Servings: 5
Time to Prepare: 40 mins total
Nutritional Information: One serving (1 cup stew, calculated without rice) equals 138 calories, 3 g fat (trace saturated fat), 0 cholesterol, 512 mg sodium, 25 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 3 vegetable, 1/2 starch, 1/2 fat.

Submitted By: Betsy
Original Source: Taste of Home

I added chicken breast strips at the same time as the cauliflower and it was a good addition. This is a mild stew and could possibly use more spices depending on how you like things flavored. I may add a handful of golden raisins the next time I make it. Very flavorful for a low-cal meal.

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