I didn't mark a region, but I guess this has a middle-Easterny flavor. Delicious and filling.

Ingredients

• 1 tbsp. butter and/or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 14 1/2 oz. can tomatoes, undrained (or about 4 tomatoes, cut into chunks)
• 1 14 1/2 oz. can garbanzo beans (reserve liquid)
• 1 1/2 cups butternut squash, cut into 1" cubes and steamed until tender (reserve steaming water)
• *2 tsp. curry powder
• *1/4 – 1/2 tsp. cayenne pepper
• salt to taste
• about 2 tbsp. fresh cilantro, chopped (add as much more as you want if you really like the stuff)
• couscous, prepared
• *note: adjust these ingredients according to the spiciness of the curry powder–I leave out the cayenne if I'm using a spicy curry powder. I sometimes use Patak's curry paste in place of the dry spices.

Directions

1. Cut and steam squash.
2. Saute onion in butter or oil until soft; add garlic, saute 1 min.
3. Add spices and half of the tomatoes and garbanzos and about 1/4 of the cooked squash.
4. Simmer approximately 15 minutes, then puree about half of the mix, leaving some chunks.
5. Add the remaining tomatoes, beans, and squash; add liquid from garbanzos and water from the steamed squash until desired consistency is achieved.
6. Add cilantro just before serving.
7. Serve over couscous.

This recipe was submitted by Desenraizada on August 15, 2006.