Monday, August 27, 2012

Meatless Monday

(Perfect for Meatless Monday)
From the November 2011 Issue of Yoga Journal Magazine

Makes 4 Servings (Their idea of a serving must be HUGE!))

2 tablespoons olive oil
1 medium yellow onion, small dice
4 medium garlic cloves, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
2 cups vegetable broth
1 pound butternut squash, peeled and large dice
3/4 pound red potatoes, large dice
2 cups drained, cooked chickpeas
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron, optional
1/2 preserved lemon, finely chopped
1 cup brined green olives, preferably Cerignola
Salt and pepper to taste

1. Heat oil in a large, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add onion, garlic, cumin, and cinnamon. Cook until the onions are soft and translucent, about 5 minutes.

2. Stir in the broth, squash, potatoes, chickpeas, tomatoes, and saffron (if using). Season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until the squash is fork tender, about 15 minutes. Remove from heat and stir in the preserved lemon and olives.

3. Serve over couscous and garnish with fresh cilantro, toasted almonds, and plain yogurt.

Now -- for the changes I made! I had two very small butternut squash. I didn't use anything from the saffron down. I used ground cinnamon since I didn't have a cinnamon stick; a can of tomatoes with chile (Rotel) and a can of chickpeas (Goya). In other words, I used just what I had or made do with something else. I didn't have any potatoes. I served it over couscous and didn't do any garnish. It was delicious. I have enough for several more meals.

I'm joining On The Menu Monday.

Wishing YOU well and a joy filled day!

Oh! One more thing. I could stay at Poppytalk all day ... every day. Oh, My!


Cezar and Léia said...

hmmm looks yummy, thanks for sharing the recipe!
Léia and little LUNA

black eyed susans kitchen said...

This recipe looks delicious and is perfect for the vegetarian daughter who finished college in May and is now working and living back at home...vegetarian being a bit of a challenge in our house.
♥, Susan

Shannon @ Cozy Home Scenes said...

I love squash and enjoy finding new recipes to use it. This stew looks like it's full of flavor and delicious. Thanks for sharing the recipe so the rest of us can try it too!

Birdwoman said...

I will definitely be trying this! Anything with butternut squash catches my attention and this sounds delicious.

My Little Home and Garden said...

I'll have to save this recipe and give it a try. It looks delicious. A number of years ago I was fortunate enough to spend a few days in Morocco. Oh, the food! It was incredibly delicious.

Pondside said...

It sounds simply delicious. I love the flavours of cumin and cinnamon.

Corrine at said...

Since potatoes don't fall on my WW diet, too many points, I like your version. I also like the use what you have on hand. I almost never follow a recipe start to finish and do what you did. Nice meatless Monday.

Sharon said...

Oh yum Sharon! This sounds really good and I know my vegetarian son will love it!!!!! Thanks. Hugs and all that stuff, Sharon C

Julie said...

Delicious flavors, great Meatless Monday dish.

Ruth Kelly said...

I like to do a meatless meal once or twice a week. Sometimes, I think we eat too much meat.

The Café Sucré Farine said...

Beautiful and healthy looking recipe!

Mary said...

I'm a butternut squash fan~ this sounds delicious, healthy & hearty!

bj said...

ummm, bet this is really good.
We try to have meat no more than 4 days a week. Other days, veggies....and cornbread....:))