TLC Cooking "Mediterranean Stew"

Mediterranean Stew

YIELD Makes 6 servings
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INGREDIENTS

8	ounces fresh okra or 1 package (10 ounces) frozen cut okra, thawed
1	medium butternut or acorn squash
1	tablespoon olive oil
1‑1/2	cups chopped onions
1	clove garlic, minced
1/2	teaspoon ground cumin
1/2	teaspoon ground turmeric
1/4	teaspoon ground cinnamon
1/4	teaspoon ground red pepper
1/4	teaspoon paprika
2	cups cubed unpeeled eggplant
2	cups sliced zucchini
1	medium carrot, sliced
1	can (8 ounces) tomato sauce
1/2	cup vegetable broth
1	can (15-1/2 ounces) chickpeas, rinsed and drained
1	medium tomato, chopped
1/3	cup raisins
Salt
6	to 8 cups hot cooked couscous
Minced fresh parsley

PREPARATION:

Wash okra under cold running water. Cut into 3/4-inch slices.
Remove skin from butternut squash with vegetable peeler. Trim off stem. Cut squash lengthwise into halves; discard seeds. Cut flesh into 1-inch pieces.
Heat oil in large saucepan over high heat until hot. Add onions and garlic; cook and stir 5 minutes or until tender. Stir in cumin, turmeric, cinnamon, red pepper and paprika; cook and stir 2 to 3 minutes.
Add okra, butternut squash, eggplant, zucchini, carrot, tomato sauce and broth. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 5 minutes.
Add chickpeas, tomato and raisins; simmer, covered, 30 minutes. Season with salt. Serve over couscous. Garnish with parsley.

This recipe appears in: Stews

NUTRITIONAL INFORMATION: