Ladle this spicy stew over couscous or serve with warm pita bread. If you want to cool it down, add a dollop of yogurt or sour cream.
—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 the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.
3. Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender.
PER SERVING 1 1/2 cups equals 172 cal., 3 g fat (trace sat. fat), 0 chol., 174 mg sodium, 34 g carb., 8 g fiber, 5 g pro. Diabetic Exchanges: 2 starch, 1 vegetable.