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(4 Servings)
In a stew pot, heat 1/3 cup olive oil and sauté 2 diced
onions, 2 minced garlic cloves, 1 tablespoon ground cumin, 1 tablespoon
turmeric, 1 tablespoon cayenne, ½ tablespoon cinnamon and
½ tablespoon paprika. Add, in order, after each ingredient
has begun to soften - 2 sliced carrots, 1 cubed Butternut squash,
1 cubed eggplant, 1 sliced green pepper, 3 sliced zucchini and 2
chopped tomatoes. Stir in 1 ½ cups cooked garbanzo beans,
a pinch of saffron and ½ cup of currants or raisins.
Simmer until all veggies are tender. If dry, add stock or tomato
juice. Garnish with fresh oregano.
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