| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Chopped onions |
| 2 |
tb |
Minced garlic |
| 1/4 |
ts |
Crumbled saffron; (works fine without) |
| 2 |
|
Red bell peppers; diced |
| 1 1/2 |
lb |
Peeled and seeded butternut; (winter) squash, cut into 1-inch pieces |
| 1 |
cn |
(28 oz) plum tomatoes; crushed, in their juice |
| 2 |
cn |
(15 oz) chickpeas (garbanzos); drained and rinsed |
| 3 |
c |
Vegetable broth |
| 1 |
tb |
Honey |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Ground cumin |
| 1 |
pn |
Red-pepper flakes |
|
|
Salt and pepper to taste |
| 1/3 |
c |
Chopped parsley |
|
|
Cooked couscous; (optional) |
INSTRUCTIONS
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
fat free.
Posted to fatfree digest by alfabyte@intrepid.net (Max Weaver) on Feb 28,
1999, converted by MM_Buster v2.0l.
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