A busy day. A craving for something flavorful. An easy solution. You can adjust the recipe according to your fridge and veggies you have on hand.
2 Tbsp olive oil
2 large onions, sliced thinly
1 red bell pepper, sliced
salt and pepper
1 tsp curry powder
1/4 tsp cayenne
1/2 tsp cinnamon
4 medium carrots, sliced into rounds
2 cups courge or winter squash, peeled and cut into chunks
2 zucchini, cut into thick rounds
2-3 cups stock (or water + 2 cubes chicken or beef bouillon))
1 can chickpeas (garbanzo beans) drained
1 cup raisins
Heat oil in a large saucepan with a lid over medium heat. Wait two minutes, then add onions and bell pepper. Cook, stirring occasionally, for about ten minutes or until the onions are tender. Add salt and pepper, curry, cayenne, cloves and cinnamon and stir to coat.
Add the carrots, winter squash, zucchini and stock/water almost to the top of the veggies. Turn the heat to low, cover, and adjust the heat to a simmer. Cook until the carrots are tender, 20 to 30 minutes.
Add the chickpeas and raisins and cook for another 10 minutes, adding liquid just to the top of veggies as needed. Taste and add salt or seasonings if needed.
Serve immediately hot couscous.