This giant pot of stew will feed a small army...or you'll have leftovers for a week!
1 small butternut squash
2 medium-sized sweet potatoes, chopped into 1/2 inch chunks
3 TBSP olive oil
2 medium-sized onions, chopped
5 or 6 cloves garlic, minced
2 inch chunk garlic root, peeled and minced
salt to taste
black pepper to taste
1/2 tsp tumeric
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp dill
2 cans chick peas, drained and rinsed
1 can whole tomatoes in juice, chopped
1 medium-sized head of kale, stalks removed and chopped
Cut squash in half lengthwise and scoop out seeds. Place face down in a lightly oiled glass pan and bake at 400 degrees for about half an hour, or until tender. Remove from oven, carefully trim skin off, and chop into 1/2 inch chunks. Meanwhile, place chopped sweet potatoes in a pot with a steamer basket and steam for about 20 minutes.
Heat 3 TBSP olive oil in a large pot over medium flame. Add onions and saute until translucent, about five minutes. Add garlic, ginger, salt, pepper, tumeric, cumin, cinnamon, and cayenne, and saute another two or three minutes. Add steamed sweet potatoes, roasted squash chunks, dill, chick peas, chopped tomatoes with their juice, and about a cup of cold water. Cover and let simmer over medium heat until the stew thickens and all flavors meld, about 20 minutes. While stew is simmering, steam the chopped kale for about five minutes until bright green. Mix steamed kale into stew. Taste and adjust seasonings.
This stew is delicious served over brown rice with chopped raisins. Top it all off with a spoonful of yogurt!