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From mark Bittman's The Best recipes in the world.A hearty, delicious vegetable stew, whose ingredients can be varied however you like. Chickpeas and squash--both summer (zucchini) and winter (pumpkin or butternut)--are the most commonly included vegetables.
- 4 tablespoons butter or 4 tablespoons extra virgin olive oil
- 2 large onions, roughly chopped
- 1 red bell pepper, stemmed, seeded, and roughly chopped
- salt and black pepper
- 1 tablespoon peeled and minced fresh ginger
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon cayenne (to taste)
- 1 teaspoon ground coriander
- 3 cloves
- 1⁄2 teaspoon ground cinnamon
- 4 medium carrots, roughly chopped
- 1 lb winter squash (like butternut or pumpkin, trimmed and cut into chunks)
- 2 medium zucchini, cut into chunks
- 1 cup chicken stock (or more) or 1 cup vegetable stock (or more)
- 1 cup canned chick-peas
- 1⁄2 cup raisins
- couscous, prepared according to directions
- Put the butter in a large saucepan or flameproof casserole with a lid over medium heat. A minute or two later, add the onions and bell pepper, along with a couple of pinches of salt and at least 1/2 t black pepper (you should really taste the pepper in this dish). Cook, stirring occasionally, until the onions are quite tender, about 10 minutes. Add the ginger, tumeric, cayenne, coriander, cloves and cinnamon and stir.
- Add the carrots, winter squash and zucchini, along with a cup of stock. Turn the heat to low, cover, and adjust the head so the mixture simmers steadily. Cook until the carrots are tender, 20 to 30 minutes, checking and adding a bit more liquid if the mixture threatens to dry out. Add the chickpeas and raisins and cook for another 10 minutes, adding liquid if the mixture is dry, raising the heat and boiling some of it off if the mixture seems too soupy (it should be like a stew).
- Taste and adjust the seasoning; the flavors of black pepper and cayenne should be pronounced. Serve immediately over the couscous.