Fresh Vegetable Tagine
Serve over coucous if desired.

• 2 pounds fresh tomatoes
• 2 tablespoons olive oil
• 2 cups sliced onions
• 1 teaspoon minced garlic
• 1 pound new potatoes (about 2-1/2 cups), cubed
• 1 cup baby carrots
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 12 ounces zucchini (about 2 cups), cut into 3/4-inch chunks
• 1 19-ounce can chickpeas, rinsed and drained

Use tomatoes held at room temperature until fully ripe. Core and chop tomatoes (makes about 2 cups); set aside.

In a large saucepot or Dutch oven over medium heat, heat oil until hot. Add onions and garlic; cook, stirring occasionally, until onions are tender, about 8 minutes. Add potatoes, carrots, cinnamon, thyme, salt and 1 cup of the tomatoes; bring to a boil. Reduce heat to low; cover and simmer until potatoes and carrots are tender, about 20 minutes. Add zucchini, chick peas and the remaining 1 cup tomato. Cook until zucchini is tender, about 10 minutes longer. Serve over couscous, if desired.

Per Serving: 275 Calories; 6g Fat (20.0% calories from fat); 1g Saturated Fat; 9g Protein; 49g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 569mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Vegetable; 1 Fat.

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