This fragrant, spicy stew can also be served over couscous or with a warm pita bread. Try topping it with a dollop of plain yogurt or sour cream to cool it down.
—SONYA LABBE WEST HOLLYWOOD, CA
PREP: 20 MIN. • COOK: 30 MIN. • MAKES: 8 SERVINGS (3 QUARTS)
1 large onion, chopped
1 tablespoon olive oil
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon salt
3 cups water
1 small butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
4 medium carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1. In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.
2. Stir in water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes and squash are almost tender.
3. Add zucchini and garbanzo beans; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until the vegetables are tender.
FREEZE OPTION Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Transfer soup to a Dutch oven. Add potatoes; simmer until potatoes are tender, stirring occasionally and adding a little water if necessary.
HELPFUL HINT
Coriander and cumin are sold in both ground and seed form. If time allows, grind the seeds yourself to give the spice a fresher flavor. As an extra step, toasting the seeds before grinding gives the spice a warm, roasted depth.