LEBANESE STYLE VEGETABLE RAGOUT RECIPE – FOOD.COM
Total time: 50 minutes
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 6 serving(s)
|2 tablespoons olive oil|
|2 onions, chopped|
|10 garlic cloves, chopped|
|1 (14 ounce) can diced tomatoes|
|4 carrots, sliced|
|2 medium potatoes, peeled and cut in 1 inch cubes|
|1/2 bunch parsley, cleaned and tied with string|
|1 tablespoon brown sugar|
|1 1/2 teaspoons lemon pepper|
|1/2 teaspoon ground cinnamon|
|1/2 teaspoon ground coriander|
|2 medium zucchini, cut in 1/2 inch dice|
|1 (8 ounce) can artichoke hearts, drained and quartered|
|1 (15 ounce) can garbanzo beans, drained and rinsed|
|1 cup plain yogurt|
- In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
- Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
- Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
- To serve, discard parsley, Stir in yogurt and heat through.
Calories 295.6, FatContent 7.4, SaturatedFatContent 1.7, CholesterolContent 5.3, SodiumContent 297.8, CarbohydrateContent 51, FiberContent 11.4, SugarContent 12, ProteinContent 10