Casa Blanca Stew(Heart Healthy) - cooking recipe

Ingredients

1 Tbsp. olive oil
1 c. yellow onions, small dice
2 cloves garlic, crushed
2 leeks, chiffonade
1/2 tsp. cumin (ground)
1/2 tsp. ginger (ground)
1/2 tsp. turmeric (ground)
1/2 tsp. mustard (ground)
1/2 tsp. coriander (ground)
1/2 tsp. cinnamon (ground)
1/2 tsp. paprika (ground)
1/2 tsp. cardamom, toasted (ground)
1 c. pumpkin, diced
1 c. butternut squash, diced
1 medium eggplant, diced and peeled
1/2 c. zucchini, diced (unpeeled)
1/2 c. celery, diced
2 c. chickpeas, cooked
2 Tbsp. dark currants
2 Tbsp. soy sauce
1/2 c. vegetable stock
lemon zest

Preparation

Heat oil and saut onion, garlic and leeks over moderate heat until soft. Add spices and cook another 2 minutes, stirring frequently. Add eggplant and squashes; cook another 5 minutes. Add remaining vegetables, currants, stock and seasonings. Cover and simmer until flavors are developed. Adjust seasonings. Serve with Cornmeal Dumplings. Yield: 6 portions.