Mediterranean Stew

By krystallondon

When a large crowd is coming for dinner, this is what I make. Everyone loves it and it feeds several, especially if you serve it over polenta, quinoa, spaghetti squash or rice.

Ingredients

• 1/4 cup extra virgin olive oil
• 2 large onions, chopped
• 2 cloves garlic, chopped finely
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 cup carrots, sliced
• 1 cup yams, peeled and chopped
• 4 cups butternut squash, peeled and cubed
• 1 large red bell pepper, sliced
• 3 cups eggplan, cubed
• 2 cups mushrooms, stemmed and halved
• 1/2 cup currants
• 1 1/2 cups cooked garbanzo beans (save the liquid)
• 1/4 cup chopped fresh parsley

Details

Servings 6

Preparation

Step 1

1. Heat a Dutch oven over medium heat and heat the olive oil. Saute the onions for 3 to 5 minutes, then add the garlic and cook for 1 minute. Add all the spices and cook for 1 minute more.

2. Add the carrots and saute until the colour deepens. Add the yam and squash, and saute for 2 to 3 minutes. Continue this process, adding the pepper, eggplant, and mushrooms until you have sauteed them all. If the stew is dry, add some of the garbanzo bean liquid. If there is juice from the veggies in the pot, don't add more liquid. Cook until the vegetables are soft.

3. Add the garbanzo beans, currants and parsley. Serve over polenta.

Nutritional analysis per serving
290.19 calories, 10.41 g fat (31% calories from fat), 7.55 g protein, 48.16 g carbohydrate, 0 mg cholesterol, 158.94 mg sodium