I didn't mark a region, but I guess this has a middle-Easterny flavor. Delicious and filling.
- 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.
- Cut and steam squash.
- Saute onion in butter or oil until soft; add garlic, saute 1 min.
- Add spices and half of the tomatoes and garbanzos and about 1/4 of the cooked squash.
- Simmer approximately 15 minutes, then puree about half of the mix, leaving some chunks.
- Add the remaining tomatoes, beans, and squash; add liquid from garbanzos and water from the steamed squash until desired consistency is achieved.
- Add cilantro just before serving.
- Serve over couscous.
This recipe was submitted by Desenraizada on August 15, 2006.