Moroccan Sweet Potatoes and Vegetables
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| submitted by dave |
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| serves 10 to 12 |
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| 4 large | onions, sliced thick |
| 2 Tbsp | vegetable oil |
| 1 | 15ounce can chickpeas, drained |
| 1 lb. | acorn squash, pumpkin or carrots, peeled and cubed, and microwaved for 5 |
| | minutes 1 to 2 sweet potatoes or yams, peeled, cubed and microwaved for 5 minutes |
| 1/4 to 1/3 cup | raisins |
| 1/4 cup | sugar |
| 2 tsp | cinnamon |
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| preheat the oven to 375 degrees and grease a 9-by-13-inch casserole. saute the |
| onions in the oil until golden. place the chickpeas and onions in the bottom of the |
| casserole. cover with the remaining vegetables and raisins. sprinkle with the sugar |
| and cinnamon, and add a little oil, if desired. bake for 30 minutes, covered, and |
| another 20 minutes, uncovered, or until well browned. serve with a simple roast. |
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| nutritional information per serving: 125 cal., 4 g fat (0 g sat.), 0 mg chol., 21 g |
| carb., 5 mg sodium, |
| 4 g fiber, 4 g pro. |
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| http://www.simpleinternet.com/recipes/ |
| international recipes online |
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| (ID: 6236) Mirror: rec.food.recipes: Sun, Sep 12, 2004 |