Ingredients for 6 servings:
1. 1 large Spanish onion, diced
2. 2 garlic cloves, minced
3. 1 teaspoon turmeric
4. 1/2 teaspoon curry powder
5. 1/2 teaspoon cumin
6. 1/4 teaspoon red pepper flakes
7. 1/2 teaspoon salt
8. 1/2 teaspoon pepper
9. 3/4 teaspoon cinnamon
10. 1/4 teaspoon ground nutmeg
11. 2 sweet potatoes, cut into 1 inch cubes
12. 1 acorn squash, cut into 1 inch cubes
13. 3 carrots, cut into 1 inch rounds
14. 1/2 cup vegetable broth
15. 1 (15 ounce) can chickpeas, rinsed and drained
16. 1 (15 ounce) can whole tomatoes
17. 1/2 cup raisins
Directions:
1. In a pot sauté onions and garlic over low heat until soft, but not brown.
2. Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
3. Reduce heat to low and simmer covered for 5 minutes.
4. Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.
