1 onion, diced
2 cloves garlic, minced (this can be increased or decreased depending on your love of garlic)
1 tsp turmeric
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
3/4 tsp cinnamon
1/4 tsp ground nutmeg
4 sweet potatoes, cut into bite-size pieces (or squash if you have those)
3 carrots, cut into bite-size pieces
1/2 cup vegetable broth
14 oz can chickpeas, rinsed and drained
14oz can tomatoes
1/2 cup raisins
dried apricots (about 10-15)
toasted pine nuts
1. In a pot, sauté onions and garlic until soft but not brown.
2. Add spices and cook a few minutes. Stir in sweet potatoes, squash, carrots and broth, and bring to a boil.
3. Reduce heat to low and simmer, covered, for 5 minutes.
4. Add chickpeas, tomatoes and raisins, and simmer, covered, until the potatoes, squash and carrots are tender (about 30 minutes).
Basmati and wild rice
1/4-½ c wild rice (cooked separately)
1 cup basmati rice*
1/3 cup raisins
1/2 cup pine nuts, toasted
1/2 a carrot, shredded
*Wash the rice thoroughly. I rinsed it until the water was mostly clear and then let it soak for 30 minutes in cold water. For 1 cup Basmati, bring 1 1/3 cups water to a boil. Add rice. Cover and cook on very low heat for 14 min. Let rest undisturbed for 5 more. Don’t open the lid while cooking! You can also add a little lime juice or butter to keep the grains separate.