Ah...the lasting comforts of winter soul food. This delightful restorative dish provided much happiness over the past few months -- sharing this almost makes me sad spring has arrived! Certainly any vegetables may be substituted or subtracted...
3 - 4 T olive oil
1 onion, chopped
4-6 garlic cloves, sliced
1/2 butternut squash, cut into large chunks (can use about 1 lb. of other variety)
3 large carrots, cut into large chunks
4 medium red potatoes, diced into large chunks
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground cinnamon
1 T kosher salt
6 tomatoes, roughly chopped (or 1- 14 oz can of diced tomatoes)
1/2 bag frozen lima beans
1 - 14 oz can chickpeas
1 quart vegetable stock (or water)
pinch of saffron
handful of chopped fresh parsley
Juice of 1 lemon
salt and ground black pepper
1-2 cups of couscous
Heat the oil in a large pot; add the onions, garlic, squash, carrots, potatoes, cumin, ginger, cinnamon, salt. Cook gently for 10 minutes, until the mixture is softened and the vegetables have released some of their juices. Add the tomatoes; cook about 3 minutes. Stir in the lima beans, chickpeas, stock and saffron.
Bring the mixture to a boil. Lower the heat to a simmer; cover and simmer approximately 30 minutes. Finish by stirring in the parsley and lemon juice; season to taste with salt and pepper.
Serve on couscous -- happily enough for 8! Enjoy the leftovers or share with friends!
No comments:
Post a Comment