3 tb Olive oil
2 c Chopped onions
2 tb Minced garlic
1/4 ts Saffron; crumbled
2 Red bell pepper; diced
1 1/2 lb Butternut squash; peeled &
Seeded, cut into 1" pieces
28 oz Plum tomatoes; crushed in
Their own juices
30 oz Chickpeas; drained & rinsed
1 tb Honey
1 ts Curry powder
1 ts Ground cumin
pn Red-pepper flakes
Salt & pepper
1/3 c Parsley; chopped
Cooked couscous; optional
Place the oil in a heavy pot. Add the onions and wilt, stirring
over low heat for 10 minutes, adding the garlic during the last 2
minutes. Add the saffron, stir and continue cooking for 1 minute.
Stir in the peppers and squash; cook over low heat, stirring
occasionally, for 15 minutes.
Add the tomatoes, chickpeas, 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.
NOTES: To prepare the squash before cooking, halve it lengthwise
and scoop out the seeds. Place on a flat surface and peel with a
vegetable peeler.
Recipe by: Sheila Lukins of The Silver Palate in Parade Magazine
