2 teaspoons olive oil
1 medium onion, sliced
2 garlic cloves, crushed with garlic press
1-1/2 teaspoon ground coriander
1-1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground cayenne chili peppers
1-1/2 pound sweet potatoes (about 2 medium), peeled and cut into 3/4-inch pieces
1 14-1/2-ounce can stewed tomatoes
1 cup bulgur
1 15 to 19-ounce can garbanzo beans, drained and rinsed
1/2 cup dark seedless raisins
1 cup loosely packed fresh cilantro leaves, chopped
Plain low fat yogurt (optional)
In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook, covered, about 8 minutes or until tender and golden, stirring occasionally. Add garlic, coriander, cumin, salt, and ground red pepper, and cook 1 minute, stirring.
Add potatoes, tomatoes, bulgur, and 2-1/4 cups water; heat to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer about 20 minutes or until potatoes are fork-tender.
Stir in beans, raisins, and cilantro; heat through. Serve with yogurt if you like. 4 main-dish servings
Recipe makes 4 main-dish servings.
Serving size: 1 serving
Calories: 525; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 1080mg; Carbohydrates: 109g; Protein: 16g
Did You Know?
Bulgur is toasted in appearance, nutty in flavor, and easily adaptable to favorite dishes.
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