Serves 6
Ingredients:
- Butter, olive, or avocado oil for sautéing
- 2 medium onions, chopped
- 5 tsp minced garlic
- 1 1/2 cups veggie or chicken broth
- 2 tsp ground cumin
- 1.5 tsp chili powder
- 1 tsp ground cardamom
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp salt or to taste
- 1/4 tsp ground black pepper
- 1 1/2 pounds cubed winter squash, peeled and cubed
- 2 cups purple potatoes (yellow or white are fine as well), cubed (peel on or off)
- 3 medium size carrots, peeled and sliced
- 1/2 cup raisins
- 1 pound luffa squash, peeled, seeds removed, cut into 1/2 inch half moon slices
- 8 oz dark leafy greens and stems, chopped
- 3 cups cooked garbanzo beans or black beans
- 1/4 cup parsley, chopped
- 1 Tbsp lemon juice
Directions:
- Saute onions and garlic until caramelized in butter or oil of choice.
- Mix all spices together in a small bowl.
- Mix all vegetables together in a crockpot plus the sautéed onions and garlic. Do not include, beans, parsley or lemon juice.
- Add spice mixture to veggies and mix.
- Add in broth.
- Cook in crockpot for 5-6 hours.
- With 30 minutes to go, add beans, parsley and lemon juice.
- Serve over rice, couscous, or pasta.
Adapted from the Joy of Cooking