Recipe: North African Vegetable Stew

NORTH AFRICAN VEGETABLE STEW

2 tsp. vegetable oil
1 medium onion, sliced
1/2 tsp. ground coriander
1/4 tsp. turmeric
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cumin
2 medium tomatoes, chopped
1 medium sweet potato, peeled and cut into 1-inch chunks
1/4 cup water
2 Tbsp. lemon juice
1 (8.5 oz.) can garbanzo beans, drained and rinsed
1 small zucchini, cut into 1-inch chunks
1/2 cup parsley, chopped
1/4 cup raisins
Hot pepper sauce (to taste)

Heat oil in large non-stick pot or Dutch oven. Add onion and spices; cook 10 minutes or until onion is limp, stirring frequently.

Add tomatoes, sweet potatoes, water and lemon juice. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

Add garbanzo beans, zucchini, parsley and raisins. Cover and simmer 10 minutes, until zucchini is tender. Season with hot pepper sauce to taste.

Each of the 4 1-cup servings contains 218 calories and 4 grams of fat.

Source: American Institute for Cancer Research