I picked up a couple of Moosewood Restaurant cookbooks, popular with the vegetarians out there, and made this delicious stew. Even Erik liked it!
The recipe can be found online here so I feel ok reprinting it for you. I followed the recipe fairly closely but I doubled the spices and added at least one teaspoon of cumin as well. My changes are in italics.
Serves 4-6 (I made half the recipe and had one cup left over)
3 cups chopped onions
1 1/2 tsp salt
2 T olive oil
6 cloves of garlic
1/2 tsp ground coriander (I used about 1-2 tsp)
1/2 tsp thyme (I used 1 tsp)
1 tsp cumin
1/4 tsp black pepper
2 cups water
15 oz can chickpeas, drained
2 cups chopped butternut squash (I used buttercup squash from my garden)
28 oz can diced tomatoes
1 cup chopped carrots
1/2 cup diced bell pepper
5 cups chopped kale (not stems)
1 T chopped fresh basil
2 tsp red wine vinegar (I actually forgot the vinegar and it was still good but it would have been a nice addition)
Saute onions and salt over medium heat for 12-15 minutes until onions are soft and beginning to carmelize.
Stir in garlic and spices.
Add water and all of the vegetables except the kale. Cover and simmer for 15 minutes or until vegetables are tender.
Add kale and simmer 5-10 minutes, until kale is tender but still bright green.
Adjust seasoning. Stir in basil and wine vinegar.
I served this over brown rice. Very yummy.
1 cup has: