Spicy Squash Stew

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* Exported from MasterCook *

 

Spicy Squash Stew

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 124

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons cumin seeds

2 teaspoons dried oregano

1/4 sesame seeds

3/4 cup pumpkin seeds

2 tablespoons canola oil

2 large onions -- finely chopped

6 large garlic cloves -- finely minced

1 serrano or jalapeno chilies -- (1 to 2)

seeded and deveined and finely minced

2 tablespoons New Mexican chili powder -- up to 4

2 pounds butternut or other winter squash

peeled and seeded and cut into 1-inch

cubes

28 ounces canned whole tomatoes

drained and coarsely chopped

2 cups canned chick-peas -- drained and rinsed

3 cups vegetable stock or water -- up to 4

1 teaspoon salt

Freshly ground black pepper -- to taste

1 1/2 cups frozen corn kernels -- thawed

1/2 cup finely chopped cilantro

 

4 to 6 servings

 

Serve this delicious stew over white or brown rice or over polenta. I have

also served it over baked potatoes or yams that have been split open and

seasoned with salt and pepper.

 

1. Place a heavy skillet over medium heat, add the cumin seeds, and toast,

shaking the skillet occasionally until seeds are hot and have a strong

aroma. Remove to a small bowl. Add the oregano and toast for about S

seconds; remove to the same bowl.

 

2. In the same pan, toast the sesame seeds until they just start to color

and remove. Toast the pumpkin seeds until they start to color and remove.

 

3. Grind the cumin and oregano in a mortar to a fine powder and

reserve. Grind the sesame seeds and pumpkin seeds in a food processor to

make a fine meal, and reserve.

 

4. Heat the oil in a large saute pan or skillet over medium heat. Add the

onion and saute stirring, for about 5 minutes, until it softens. Add the

garlic, chilies, the reserved powdered cumin and oregano, and 2 tablespoons

chili powder. Saute, stirring, for 2 minutes.

 

5. Add the squash, tomatoes, chick-peas, 3 cups of vegetable stock or

water, salt, and freshly ground black pepper to taste. Simmer the stew for

about 20 minutes, adding more stock or water if necessary, until the squash

is fork tender.

 

6. Taste for seasoning and add additional chili powder if desired. Stir

in the pumpkin seed and sesame meal and the corn kernels. Simmer for

another 5 minutes. Garnish with cilantro and serve.

 

 

 

 

 

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