Moroccan Vegetarian Sweet Potato Stew

• 1 large Spanish onion, diced
• 2 garlic cloves, minced
• 1 teaspoon turmeric
• 1/2 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 sweet potatoes, cut into 1 inch cubes
• 1 acorn squash, cut into 1 inch cubes
• 3 carrots, cut into 1 inch rounds
• 1/2 cup vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (15 ounce) can whole tomatoes
• 1/2 cup raisins

1. In a pot saute onions and garlic over low heat until soft, but not brown.
2. Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
3. Reduce heat to low and simmer covered for 5 minutes.
4. Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.

spanish onion, garlic, turmeric, curry powder, cumin, red pepper, salt, pepper, cinnamon, ground nutmeg, sweet potatoes, acorn, carrots, vegetable broth, chickpeas, tomatoes, raisins

Taken from www.food.com/recipe/moroccan-vegetarian-sweet-potato-stew-232717 (may not work)