Moroccan vegetable tangine

 
                         Moroccan Vegetable Tangine
 
 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
 --------  ------------  --------------------------------
    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%