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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   African Vegetarian Stew Category Regional Cuisine Total Hits 661 Rating | voted : 0 times The Recipe 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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