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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âThis fragrant, spicy stew can also be served over couscous or with warm pita bread. Try topping it with a dollop of yogurt or sour cream to cool it down.â âSonya Labbe, Santa Monica, California Ingredients:
1 large onion, chopped |
1 tablespoon olive oil |
2 teaspoons ground cinnamon |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
3 cups water |
1 small butternut squash, peeled and cubed |
2 medium potatoes, peeled and cubed |
4 medium carrots, sliced |
3 plum tomatoes, chopped |
2 small zucchini, cut into 1-inch pieces |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
Directions:
1. In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.
2. Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.
3. Add zucchini and garbanzo beans; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).
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