Monday, November 8, 2010


~ Taste of Home - October/November 2010

1 large onion, chopped
1 T. olive oil
2 t. cinnamon
2 t. cumin
1 t. ground coriander
1/2 t. cayenne pepper
1/2 t. allspice
1/4 t. salt
3 c. 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
15 oz. can garbanzo beans or chickpeas, rinsed and drained

In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook one minute longer. Add the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini and chickpeas, then return to a boil. Reduce heat and simmer, uncovered, for 5-8 minutes or until vegetables are tender.

Notes: We like the flavor of this stew, but the texture of the squash is a huge turnoff for all of us. I puree it, adding more liquid (you can use water or broth) until it reaches the desired consistency, and we all like it much more! Some of us like to serve it with sour cream, both for flavor and to cool it down.  I use 2-3 Roma tomatoes instead of plum and replace canned beans with dried ones I've previously cooked and frozen

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