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Ingredients: 2 Cup(s) Chopped onions 2 Tablespoon(s) Minced garlic 1/4 Teaspoon(s) Crumbled saffron 2 Red bell peppers, diced 1 1/2 Pound(s) Peeled and seeded butternut 28 Ounce(s) Plum tomatoes, crushed 30 Ounce(s) Chickpeas, drained 3 Cup(s) Vegetable broth 1 Tablespoon(s) Honey 1 Teaspoon(s) Curry powder 1 Teaspoon(s) Ground cumin 1 Pinch(s) Red-pepper flakes 1/3 Cup(s) Chopped parsley Directions: Spray the bottom of a large pot with cooking oil spray. Add the onions and wilt them, stirring over low heat for 10 minutes, adding the garlic during the last 2 minutes. To keep from sticking, keep stirring, if needed, add a tablespoon of water or wine at a time to prevent sticking. Add saffron, stir and continue cooking for 1 minute. Stir in the peppers and squash, cook covered over low heat, stirring occasionally, for 15 minutes. Add the tomatoes, chick peas, 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. Serves 6. Note: The couscous isn't necessary, but it adds a nice texture. This recipe appeared originally in Parade Magazine, I've adapted it slightly to make it fat free.
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