Recipe for Moroccan Vegetables

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 tsp	Vegetable oil
2 med	Carrots, sliced, (about 1 cup)
1 lrg	Onion, chopped, (about 1 cup)
1 lrg	Red bell pepper, cut into 3/4 inch pieces, (about 1 cup)
2 x	Cloves garlic, finely chopped
1/2 cup	Raisins
1 tsp	Pound cumin
1/2 tsp	Salt
1/4 tsp	Ground tinmeric
1/4 tsp	Ground cinnamon
1/8 tsp	Pepper
1 sm	Zucchini, sliced, (about 1 cup)
1 can	(15 to 16 ounces) garhanzo beans, rinsed and drained

Instructions:

Instructions: Heat oil in 12-inch nonstick skillet over medium-high heat. Cook carrots, onion, bell pepper and garlic in oil about 4 minutes, stirring frequently, until onion is tender.

Stir in remaining ingredients except parsley. Cook about 5 minutes, stirring frequenty, until zucchini is tender. Serve topped with parsley I

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