MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Larder Stew
 Categories: Soups, Vegetables, Chilies, Beans, Curry
      Yield: 6 Servings
 
      3 tb Olive oil
      2 c  Chopped onions
      2 tb Minced garlic
    1/4 ts Saffron;  crumbled
      2    Red bell pepper;  diced
  1 1/2 lb Butternut squash;  peeled &
           Seeded, cut into 1" pieces
     28 oz Plum tomatoes;  crushed in
           Their own juices
     30 oz Chickpeas;  drained & rinsed
      1 tb Honey
      1 ts Curry powder
      1 ts Ground cumin
        pn Red-pepper flakes
           Salt & pepper
    1/3 c  Parsley;  chopped
           Cooked couscous;  optional
 
  Place the oil in a heavy pot. Add the onions and wilt, stirring
  over low heat for 10 minutes, adding the garlic during the last 2
  minutes. Add the saffron, stir and continue cooking for 1 minute.

  Stir in the peppers and squash; cook over low heat, stirring
  occasionally, for 15 minutes.

  Add the tomatoes, chickpeas, broth, honey, curry powder, cumin and
  red pepper flakes. Bring to a boil, reduce the heat to medium-low
  and cook, covered, until the squash is tender, about 15 minutes.

  Uncover, season with salt and pepper, and cook 10 minutes more
  over medium heat. Fold in the parsley. Serve in bowls over
  couscous, if desired.
  
  NOTES: To prepare the squash before cooking, halve it lengthwise
  and scoop out the seeds. Place on a flat surface and peel with a
  vegetable peeler.
  
  Recipe by: Sheila Lukins of The Silver Palate in Parade Magazine
  
  From: Sue and Doug

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