Autumn Harvest Stew

By SAEB

Ingredients

• 3 Tbsp olive oil
• 2 cups chopped onions
• 2 Tbsp minced garlic
• 2 red bell peppers, diced
• 1 ½ pounds butternut squash, peeled, seeded and diced
• 1 can (28 oz) plum tomatoes, crushed, in their own juice
• 2 cans (15 oz) chick peas, drained and rinsed
• 3 cups vegetable broth
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tsp ground cumin
• pinch of red pepper flakes
• salt and pepper to taste
• 1/3 cup chopped parsley

Preparation

Step 1

To prepare the squash before cooking, halve it lengthwise and scoop out the seeds. Place on a flat surface and peel with a vegetable peeler.
Place the oil in a heavy pot. Add the onions and wilt, stirring over low heat for 10 minutes, adding the garlic during the last 2 minutes.
Stir in the peppers and squash; cook over low heat, stirring occasionally for 15 minutes.
Add the tomatoes, chick peas, broth, turmeric, 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.