Ingredients
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1 large Spanish onion, diced
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2 garlic cloves, minced
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1 teaspoon turmeric
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1/2 teaspoon curry powder
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1/2 teaspoon cumin
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1/4 teaspoon red pepper flakes
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3/4 teaspoon cinnamon
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1/4 teaspoon ground nutmeg
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2 sweet potatoes, cut into 1 inch cubes
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1 acorn squash, cut into 1 inch cubes
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3 carrots, cut into 1 inch rounds
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1/2 cup vegetable broth
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1 (15 ounce) can chickpeas, rinsed and drained
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1 (15 ounce) can whole tomatoes
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1/2 cup raisins
Instructions
- In a pot sauté onions and garlic over low heat until soft, but not brown.
- Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
- Reduce heat to low and simmer covered for 5 minutes.
- Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.