Another borrowed recipe from Dinner with Julie…
Moroccan Carrot, Squash and Chickpea Stew
1 onion, chopped
2-6 cloves of garlic, finely minced
1 T. grated fresh ginger
2 t. paprika
1/2 t. EACH salt, freshly ground pepper, ground cumin AND turmeric
1/4 t. dried chili flakes
1, 28 oz/796 mL can diced tomatoes, undrained
2 T. lemon juice
2 c. peeled and cubed butternut squash (1 small squash)
3-4 carrots, cleaned and cut into similar sized, bite-size pieces
1, 19 oz/540 mL can chick peas, drained and rinsed
In a large skillet or saucepan, saute the onion in a bit of oil for about 5 minutes, and then add the garlic and ginger and cook for another minute or so. Add the 6 spices and stir well to combine.
Add the tomatoes and then 1/2 (tomato) can of water, the lemon juice, squash, carrots and chickpeas. Bring to a boil and then cover and simmer for about 30 minutes until the vegetables are tender.
Check for seasonings – at this point you can cool it completely and refrigerate for a day or 2 – Julie also recommends adding about 1/3 cup of golden raisins but I didn’t have any. Either way, serve hot over couscous, rice or quinoa with a spoonful of plain yogurt over top. It’s also suggested to garnish with fresh cilantro or toasted almonds.