I tried a recipe out of Vegetarian Times last night and it was
VERY tasty and different! Here's my modified ff version:
In a large stew pot (non stick or spray with Pam) on med heat:
4 shallots chopped
2 cloves garic minced
1" piece ginger minced
1 stalk celery chopped
3" stick cinnamon
Stir often for 5 min. until celery is softened.
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1 tsp salt (optional)
1 tsp ground black pepper (I used less..like 1/4 tsp)
1/8 tsp cayenne pepper (I added just to my serving...my family doesn't
like too much heat)
Cook until spices are fragrant about 1 minute.
32 oz. crushed or chopped tomatoes canned
1 1/2 cup sliced carrots
2 cups trimmed green beans
4 cups pealed and cubed butternut squash (could use sweet potato)
3 cups cut up cauliflower
2 cups chopped fennel bulb
veg stock or water as needed to almost cover
stir in 1/2 tsp saffron
Bring to boil, lower heat and simmer until vegies are just tender
about 45 minutes.
1 sm can garbanzo beans rinsed
1/4 c kalamata olive pieces (I put some of the juice from the olive
jar and maybe 4 olives total..optional)
1/2 c chopped pitted prunes
stir and let set 5 minutes
Add: 3 T. chopped fresh parsley
Serve over couscous.
It was fairly easy to prepare and everyone loved it!