This is my favorite meal to cook when I want to feed a large group of people--family dinners, game night, etc. It's vegan and gluten free and has still managed to elicit an "mmm...omygosh..." sound from every person I've ever fed it to. I normally serve it over a bed of couscous, but it would be good with quinoa as well if you want added protein. I'm posting it here at my mother's request, we're going to cook this in tandem next weekend from our respective homes in Washington and Michigan.
Ingredients:
2 T Olive Oil
2 Onions, chopped
1 1/2 C Vegetable Stock
1 t Cumin
3/4 t Chili Powder
1/2 t Cardamon
1/2 t Cinnamon
1/2 t Nutmeg
Pinch of Cloves
Small Butternut Squash, peeled and cubed
Large Russet Potato, peeled and cubed
3 Carrots, sliced
5 Cloves of Garlic, minced
2 Medium Zucchini, halved and sliced
15oz Can of Garbanzo Beans, rinsed and drained
1 t Salt
1/4 t Pepper
1/4 C Italian Parsley
3 T Lemon Juice
1/2 t Balsamic Vinegar
Hot Pepper Sauce
In a large saucepan, cook onions in olive oil for 2 to 3 minutes until softened. Add to vegetable stock and simmer in a large stock pot for 20 mins. While cooking the onions, combine the spices in a large mixing bowl and toss the with the butternut squash and potato. Add this to the simmering onions along with carrots and garlic, cover and keep at a low simmer for 20 mins. Stir in the zucchini, garbanzo beans, salt, and pepper. Simmer for another 10 mins until the zucchini is tender, remove from heat. Stir in parsley, lemon juice, vinegar, and hot sauce, and serve.
