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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor. Ingredients:
2 cups cauliflowerets |
3 medium carrots, cut into 2-inch julienned strips |
1 medium onion, quartered and thinly sliced |
2 teaspoons olive oil |
1 cup sliced zucchini |
1/2 cup water |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
1/4 teaspoon ground cinnamon |
1/8 teaspoon cayenne pepper |
1/8 teaspoon pepper |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
hot cooked rice, optional |
Directions:
1. 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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