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Moroccan Potato and Vegetable Stew

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Moroccan Potato and Vegetable Stew Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
364
Calories from Fat
54
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
514mg
21%
Total Carbohydrates
71g
24%
Dietary Fiber
10g
40%
Sugars
16g
Protein
12g
Calcium
34mg
3%

Number of servings: 4

Calories per serving: 364

Preparation time: 15 min

Total time: 45 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil

2 minced garlic cloves

12 cup chopped onion

3 14 cups water, divided

1 (15-oz) can low-sodium garbanzo beans, drained

2 tsp ginger

1 tsp cumin

12 tsp cinnamon

12 tsp salt

2 cups yams, peeled and cut into 1-inch pieces

1 cup red potatoes, cut into 1-inch pieces

1 cup thinly sliced carrots

12 cup raisins

1 cup frozen petite green peas

2 cups fresh spinach leaves

1 tbsp flour

Directions

1. Spray a large saucepan with nonstick cooking spray. Place the saucepan over medium-high heat and add olive oil. When hot, add garlic and onion and sauté for 2 minutes.

2. Add 3 cups of water, beans, ginger, cumin, cinnamon, salt, yams, potatoes, carrots, and raisins. Bring to a boil. Cover and reduce heat to simmer. Cook for 20 minutes.

3. Add the peas and spinach to the saucepan.

4. Mix the flour with 14 cup water and add to saucepan. Cook for 10 more minutes.

Makes 4 servings.

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