Had this last night, and it was super!
2 cups chopped onions
2 tablespoons minced garlic
1/4 teaspoon crumbled saffron (works fine without)
2 red bell peppers, diced
1 1/2 pounds peeled and seeded butternut (winter) squash, cut into 1-inch pieces
1 can (28 oz) plum tomatoes, crushed, in their juice
2 cans (15 oz) chickpeas (garbanzos), drained and rinsed
3 cups vegetable broth
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon ground cumin
Pinch of red-pepper flakes
Salt and pepper to taste
1/3 cup chopped parsley
Cooked couscous (optional)
Spray the bottom of a large pot with cooking oil spray. Add the onions and
wilt them, stirring over low heat for 10 minutes, adding the garlic during
the last 2 minutes. To keep from sticking, keep stirring; if needed, add a
tablespoon of water or wine at a time to prevent sticking. Add saffron, stir
and continue cooking for 1 minute.
Stir in the peppers and squash; cook covered over low heat, stirring
occasionally, for 15 minutes.
Add the tomatoes, chick peas, broth, honey, 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. Serves 6.
Note: The couscous isn't necessary, but it adds a nice texture. This recipe
appeared originally in Parade Magazine; I've adapted it slightly to make it