Eaten Up

A variation from Ken Charney’s The Bold Vegetarian Chef

4 Shallots
1 rib of celery (chopped)
cube of minced ginger
2 cloves of garlic, thinly sliced

Sliced garlic, chopped shallots, pureed ginger fried briefly.

Spices
1 1/2 tsp fennel
1/4 tsp cinnamon
3/4 tsp ground black pepper
1/8 tsp salt
2 tsp paprika
2 tsp ground cumin
2 tsp coriander
1/4 tsp cayenne pepper

1 can crushed tomatoes, 28 oz/ 800 ml
14 oz/ 540 ml can chickpeas (drained)
small butternut squash (cut in cubes)
1 carrot (bite-sized pieces)
1/2 - 1 cup water (or stock)
1/2 tsp saffron threads

1/2 head of cauliflower (bite-sized)
6 oz green beans (steamed)
3 oz olives (pitted)
4 oz prunes (halved)
and pureed parsley (optional as garnish or stirred in)

Preheat oven to 350 degrees. In a overn-proofcasserole or glass pot cook the shallots, celery, ginger and garlic in the olive oil for 7 minutes or until softened but not browned. Add the spices an cook for a minute.

Stir in the tomatoes, chickpeas, squash and carrots. Add enough water to just cover. Add saffron.

Cover and bring to boil.

Bake in the oven for 20 minutes. Add the cauliflower and bake 10-20 minutes more until veggies are just tender.

5 minutes before done, stir in the green beans, olives and prunes.

Eat as a stew or over cous cous.

Serves 6-8