Hearty Mediterranean Okra & Squash Stew Recipe | [Your Website Name]

INGREDIENTS

8 ounces fresh okra or 1 package (10 ounces) frozen cut okra, thawed 1 medium butternut or acorn squash 1 tablespoon olive oil 1‑1/2 cups chopped onions 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1/4 teaspoon ground red pepper 1/4 teaspoon paprika 2 cups cubed unpeeled eggplant 2 cups sliced zucchini 1 medium carrot, sliced 1 can (8 ounces) tomato sauce 1/2 cup vegetable broth 1 can (15-1/2 ounces) chickpeas, rinsed and drained 1 medium tomato, chopped 1/3 cup raisins Salt 6 to 8 cups hot cooked couscous Minced fresh parsley

PREPARATION:

1. Wash okra under cold running water. Cut into 3/4-inch slices.
2. Remove skin from butternut squash with vegetable peeler. Trim off stem. Cut squash lengthwise into halves; discard seeds. Cut flesh into 1-inch pieces.
3. Heat oil in large saucepan over high heat until hot. Add onions and garlic; cook and stir 5 minutes or until tender. Stir in cumin, turmeric, cinnamon, red pepper and paprika; cook and stir 2 to 3 minutes.
4. Add okra, butternut squash, eggplant, zucchini, carrot, tomato sauce and broth. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 5 minutes.
5. Add chickpeas, tomato and raisins; simmer, covered, 30 minutes. Season with salt. Serve over couscous. Garnish with parsley.

This recipe appears in: Stews NUTRITIONAL INFORMATION: Sodium 539 mg Protein 14 g Fiber 12 g Carbohydrate 85 g Total Fat 4 g Calories from Fat 9 % Calories 422 DIETARY EXCHANGE: Fat 1 Starch 5-1/2