Casa Blanca Stew(Heart Healthy)

• 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

1. 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.

olive oil, yellow onions, garlic, leeks, cumin, ginger, turmeric, coriander, cinnamon, paprika, cardamom, pumpkin, butternut squash, eggplant, zucchini, celery, chickpeas, dark currants, soy sauce, vegetable stock, lemon zest

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66860 (may not work)