pumpkin chick pea tangineSubmitted by blimey9
Makes 7 1/2 servings
|
|
delisious
|
Ingredients
| 2 |
tbls olive oil |
| 7 3/10 |
oz zucchini |
| 3 1/5 |
oz green beans |
| 8 |
oz baby carrots |
| 654 |
grams pumpkin |
| 3 |
garlic cloves |
| 1 1/2 |
onion |
| 105 |
grams Garbanzo Beans |
Directions
- heat olive oil in skillet
- sautee onion until soft
- add 2-4 clove garlic, 6 cardamon pods or powdered cardamon, 1 tsp coriander, 1 tsp cinnamon, 1 stick cinnamon
- stir fry till garlic is golden
- add pumpkin cubes ( about 1 small pie pumpkin), baby carrots, salt and pepper to taste
- add cup boiling water or stock
- cover and cook 10 minutes
- add zucchini (big slices) and chick peas (rinse)
- cover and cook 5 minutes- till veges tender
- add more boiling stock if needed to have 1/2 inch water in pot
- add green beans (1-1 1/2 inch slices)
- replace lid and cook 1 minute more
- season with salt and pepper
- serve over cous cous and top with freshh cilantro if desired
Categories
Beans, Vegetables, Main Dish, African, Vegetarian
|
Serving Size 197.9g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 22.4g 7%
|
|
|
|
|
|
|
|
| Vitamin A 358% |
• |
Vitamin C 25% |
| Calcium 6% |
• |
Iron 14% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
