African Vegetarian Stew

	Category	Regional Cuisine
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Ingredients And Procedures

Ingredients
4	small	kohlrabies, peeled, chunks
1	tablespoon	onion, chopped
2	each	sweet potatoes, peeled, chunk
2	each	zucchini, sliced thick
5	each	tomatoes, or (16 ounce can), fresh
15	ounces	garbanzo beans, canned with liquid
1/2	cup	couscous, or bulgar wheat
1/4	cup	raisins
1	teaspoon	coriander, ground
1/2	teaspoon	turmeric, ground
1/2	teaspoon	cinnamon, ground
1/2	teaspoon	ginger, ground
14	teaspoons	cumin, ground
3	cups	water

Directions:
Parsnips may be substituted for the kohlrabi. Serve the couscous separately, if desired. Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. 1/8 recipe - 241 calories, 2 bread, 2 vegetable exchanges 42 grams carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg potassium, 0 cholesterol

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<h1>African Vegetarian Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>small</TD><TD class=ingredient>kohlrabies, peeled, chunks </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>onion, chopped </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>sweet potatoes, peeled, chunk </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>zucchini, sliced thick </TD><TD></TD></TR><TR><TD class=ingredient>5</TD><TD class=ingredient>each</TD><TD class=ingredient>tomatoes, or (16 ounce can), fresh </TD><TD></TD></TR><TR><TD class=ingredient>15</TD><TD class=ingredient>ounces</TD><TD class=ingredient>garbanzo beans, canned with liquid </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>couscous, or bulgar wheat </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>raisins </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>coriander, ground </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>turmeric, ground </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cinnamon, ground </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>ginger, ground </TD><TD></TD></TR><TR><TD class=ingredient>14</TD><TD class=ingredient>teaspoons</TD><TD class=ingredient>cumin, ground </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>cups</TD><TD class=ingredient>water </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Parsnips may be substituted for the kohlrabi. <BR><BR>Serve the couscous separately, if desired.<BR><BR>Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.<BR><BR>1/8 recipe - 241 calories, 2 bread, 2 vegetable exchanges 42 grams carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg potassium, 0 cholesterol<BR><BR><BR><BR></TD></TR></TBODY></TABLE>     <p>
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