Lebanese Style Vegetable Ragout
See full recipe on: Food.com
Ingredients |
|---|
| 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 |
Nutrition 10 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 276 | — |
| Fat | 4g | 6% |
| Carbs | 48g | 16% |
| Protein | 14g | 28% |
| Fiber | 11g | 44% |
| Cholesterol | 3mg | 1% |
| Sodium | 70mg | 2% |
Preparation |
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