Moroccan Vegetables
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Moroccan Vegetables
Moroccan Vegetables
1 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. ground allspice
2/3 cup Kitchen Basics 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
Prep time: 15 minutes Cook time: 32 to 37 minutes

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.

Makes 6 to 8 servings.
Wine Suggestion
Chateau St. Jean Sonoma Cabernet Sauvignon - This Sonoma Cab makes a rich and delicious option for the red wine on your holiday table. You could also opt for a PInot Noir. Souverain Alexander Valley Cabernet Sauvignon - Another tasty option is this lush Sonoma Cab with black cherry, vanilla and plum flavors. Balance the reds on your Thanksgiving table with a soft Chardonnay or Riesling.
Nutritional Information:
(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