1 tsp. ground cumin
1/2 tsp. each: ground ginger and turmeric
1/4 tsp. ground allspice
2/3 cup Vegetable Stock
1/2 tsp. salt
1 (16-oz.) can garbanzo beans, rinsed and drained
4 large carrots, peeled and sliced 1/4-inch thick (about 3-1/2 cups)
1 large onion, coarsely chopped
1 large russet potato, cut into small cubes
1/2 cup golden raisins

Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add cumin, ginger, turmeric and allspice; cook for 2 minutes, stirring constantly, until spices are fragrant. Stir in stock and salt, then stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 to 35 minutes or until vegetables are tender.

Prep time: 15 minutes, Cook time: 32 to 37 minutes  Makes 6 to 8 servings.

Nutrition Per Serving: (based on 7): 160 calories, 5 g protein, 1 g total fat (0 g sat., 0 g trans), 35 g carbohydrate, 5 g fiber, 8 g sugar, 0 mg cholesterol, 420 mg sodium, 2.4 points

Tags: Betty Lynch

This entry was posted on Tuesday, April 15th, 2008 at 11:13 pm and is filed under Diabetic Recipes, Healthy Recipes, Lacto-Ovo Vegetarian, My Country Kitchen, Recipes, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.