Moroccan Stew Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

2 cups cauliflowerets
3 medium carrots , cut into 2-inch julienned strips
1 medium onion, quartered and thinly sliced
2 tsp olive oil
1 cup sliced zucchini
1/2 cup water
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
1/8 tsp pepper
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 oz) diced tomatoes, undrained
hot cooked rice , optional

Directions:

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. Yield: 5 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	73.68 Kcal (308 kJ)
Calories from fat	20.22 Kcal
		% Daily Value*
Total Fat	2.25g	3%
Sodium	263.09mg	11%
Potassium	442.02mg	9%
Total Carbs	11.13g	4%
Sugars	3.52g	14%
Dietary Fiber	3.18g	13%
Protein	3.25g	6%
Vitamin C	21.3mg	35%
Vitamin A	0.4mg	12%
Iron	1.1mg	6%
Calcium	42.4mg	4%

Amount Per 100 g
Calories	51.14 Kcal (214 kJ)
Calories from fat	14.03 Kcal
		% Daily Value*
Total Fat	1.56g	3%
Sodium	182.61mg	11%
Potassium	306.8mg	9%
Total Carbs	7.73g	4%
Sugars	2.45g	14%
Dietary Fiber	2.21g	13%
Protein	2.25g	6%
Vitamin C	14.8mg	35%
Vitamin A	0.3mg	12%
Iron	0.8mg	6%
Calcium	29.4mg	4%

* 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.