Spiced Skillet Vegetables

 

2

teaspoons vegetable oil

2

medium carrots, sliced (1 cup)

1

large onion, chopped (1 cup)

1

large red bell pepper, cut into 3/4-inch pieces (1 cup)

2

cloves garlic, finely chopped

1

can (15 to 16 oz) garbanzo beans, rinsed and drained

1

small zucchini, sliced (1 cup)

1/2

cup raisins

1

teaspoon ground cumin

1/2

teaspoon salt

1/4

teaspoon ground turmeric

1/4

teaspoon ground cinnamon

1/8

teaspoon pepper

2

tablespoons chopped fresh parsley

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook carrots, onion, bell pepper and garlic in oil about 4 minutes, stirring frequently, until onion is tender.
• 2 Stir in remaining ingredients except parsley. Cook about 5 minutes, stirring frequently, until zucchini is tender. Serve topped with parsley.