Spicy Vegetables Recipe
Ingredients
| Canola oil | 3 Tablespoon | |
| Onions | 2 | |
| Garlic | 2 Clove (5gm) | |
| Carrots | 2 | |
| Cumin -€“ ¼ teaspoon, ground | ||
| Nutmeg -€“ a pinch | ||
| Ginger -€“ a pinch, ground | ||
| Hot red pepper flakes -€“ a pinch | ||
| Parsnips | 2 | |
| Reduced-sodium tomato juice -€“ 2 cups | ||
| Zucchini | 1 | |
| Yellow squash | 1 | |
| Canned chick-peas -€“ 1 can, drained and rinsed | ||
| Dark raisins | 1/2 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
Directions
MAKING
1. In a skillet, heat oil, add onions, garlic and sauté until soft and slightly browned, add in carrots and sauté until soft.
2. Now, add cumin, nutmeg, ginger, red pepper flakes and cook another 3 minutes, add parsnips, tomato juice, cover and simmer for 12 minutes until vegetables are cooked.
3. Add zucchini, yellow squash and chick peas and simmer again for another 20 minutes till vegetables are cooked.
SERVING
4. Stir in raisin and peppers.
5. Serve hot.
1. In a skillet, heat oil, add onions, garlic and sauté until soft and slightly browned, add in carrots and sauté until soft.
2. Now, add cumin, nutmeg, ginger, red pepper flakes and cook another 3 minutes, add parsnips, tomato juice, cover and simmer for 12 minutes until vegetables are cooked.
3. Add zucchini, yellow squash and chick peas and simmer again for another 20 minutes till vegetables are cooked.
SERVING
4. Stir in raisin and peppers.
5. Serve hot.
Chef
