Ingredients
2
teaspoons vegetable oil
2
medium carrots, sliced (1 cup)
1
large onion, chopped (1 cup)
1
large red bell pepper, cut into 3/4-inch pieces (1 cup)
2
cloves garlic, finely chopped
1
can (15 to 16 oz) garbanzo beans, rinsed and drained
1
small zucchini, sliced (1 cup)
1/2
cup raisins
1
teaspoon ground cumin
1/2
teaspoon salt
1/4
teaspoon ground turmeric
1/4
teaspoon ground cinnamon
1/8
teaspoon pepper
2
tablespoons chopped fresh parsley
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook carrots, onion, bell pepper and garlic in oil about 4 minutes, stirring frequently, until onion is tender.
Stir in remaining ingredients except parsley. Cook about 5 minutes, stirring frequently, until zucchini is tender. Serve topped with parsley.
