Since it is fall, we are receiving a lot of winter sqash and late greens. In graduate school, each lab I've worked in has been full of people from other countries. In our collaborators lab, there is a lab tech from Africa. Between his meals and the meals of OUR lab tech from Peru, I am constantly trying to figure out exactly what types of spices are used in their food. I have been intrigued with African cooking since living in Ann Arbor where there are two Etheopian restaurants there. Today I ran across a recipe for North African Squash Stew and decided to give it a try. According to the recipe, you could serve this over couscous, although my friends tend to put their stews over rice.
North African Squash Stew
Adapted from
http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/7888/North-African-Squash-Stew
- 2 teaspoons olive oil
- 3 small onions, cut into thin wedges*
- 3 medium garlic cloves, minced*
- 3/4 teaspoon ground ginger
- 3/4 teaspoon turmeric
- 2 (14 1/2-oz.) cans reduced-sodium chicken or vegetable broth
- 1 (2-lb.) butternut squash, seeded, peeled, cut into 3/4-inch cubes (5 cups)*
- 1 (15-oz.) can garbanzo beans, drained, rinsed
- 1 cinnamon stick
- Pinch saffron threads, crushed
- 1 (14.5-oz.) can diced tomatoes, undrained (I used Rotel)
- 1 (12-oz.) bunch Spinach, stems removed and discarded, cut into 1/2-inch slices (6 cups)*
- 1/2 cup raisins (optional)
- 1/4 teaspoon freshly ground pepper
1. In Dutch oven or large pot, heat oil over medium heat until hot. Add onion; cook 3 to 5 minutes or until softened and lightly browned, stirring frequently. Add garlic, ginger and turmeric; cook, stirring constantly, 30 seconds. Add broth, squash, garbanzo beans, cinnamon stick and saffron; bring to a simmer. Reduce heat to low; cover and simmer 8 minutes or until squash is almost tender.
2. Stir in tomatoes, Swiss chard and raisins. Increase heat to medium; cover and cook 10 to 15 minutes or until squash and Swiss chard are tender, stirring occasionally. Discard cinnamon stick. Sprinkle with pepper.
8 (1 1/4-cup) servings
PER SERVING: 195 calories, 3 g total fat (.5 g saturated fat), 8 g protein, 37.5 g carbohydrate, 0 mg cholesterol, 430 mg sodium, 7 g fiber
*CSA ingredients
