Winter larder stew

1 servings

Ingredients

Quantity Ingredient
2 cups Chopped onions
2 tablespoons Minced garlic
¼ teaspoon Crumbled saffron; (works fine without)
2 Red bell peppers; diced
1½ pounds Peeled and seeded butternut; (winter) squash, cut into 1-inch pieces
1 can (28 oz) plum tomatoes; crushed, in their juice
2 cans (15 oz) chickpeas (garbanzos); drained and rinsed
3 cups Vegetable broth
1 tablespoon Honey
1 teaspoon Curry powder
1 teaspoon Ground cumin
1 pinch Red-pepper flakes
Salt and pepper to taste
⅓ cup Chopped parsley
Cooked couscous; (optional)

Directions

Spray the bottom of a large pot with cooking oil spray. Add the onions and wilt them, stirring over low heat for 10 minutes, adding the garlic during the last 2 minutes. To keep from sticking, keep stirring; if needed, add a tablespoon of water or wine at a time to prevent sticking. Add saffron, stir and continue cooking for 1 minute.

Stir in the peppers and squash; cook covered over low heat, stirring occasionally, for 15 minutes.

Add the tomatoes, chick peas, broth, honey, curry powder, cumin and red-pepper flakes. Bring to a boil, reduce the heat to medium-low and cook, covered, until the squash is tender, about 15 minutes Uncover, season with salt and pepper, and cook 10 minutes more over medium heat. Fold in the parsley. Serve in bowls over couscous, if desired. Serves 6.

Note: The couscous isn't necessary, but it adds a nice texture. This recipe appeared originally in Parade Magazine; I've adapted it slightly to make it fat free.

Posted to fatfree digest by alfabyte@... (Max Weaver) on Feb 28, 1999, converted by MM_Buster v2.0l.

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