Lev Eisha

From Barbara's Kitchen

In November we celebrate Thanksgiving. I am always reminded that when I was teaching Sunday School I emphasized the fact that our national observance of Thanksgiving comes from our Jewish holiday of Sukkot. The Pilgrims were religious and turned to the Bible for this inspiration. Originally the holiday was observed in October for the harvest. It was changed to November which didn’t have a holiday at the time. I always get annoyed that I have to buy canned pumpkin for Thanksgiving when fresh pumpkin is abundant in October.

As the weather cools down and it feels like winter, I am always looking for new recipes for stews and soups. I am pleased to share a recipe from another one of our soloists. Just what I am looking for in this weather! It makes a great vegetarian dish for those special friends.

MOROCCAN VEGETABLE STEW
from Robin Winston
1 cup garbanzo and/or cannellini beans
Vegetable oil
5 medium carrots, peeled, cut into 1” cubes chunked
4-5 leeks, white part only, chunked
4 medium turnips, peeled, chunked
4-5 small onions, chunked
3-4 zucchini, chunked,
1 butternut squash, peeled and chunked
1 cup water
1 cup raisins
3/4 cup sugar
1 tsp salt
1/2 teaspoon pepper
1 qt. butternut squash soup (available at Trader Joe's in a box.)
Add cinnamon, cloves, cumin, nutmeg, and turmeric to taste.

Preheat oven to 450 degrees. Sprinkle garbanzos on bottom of Dutch oven. Coat carrots in oil; put on top of garbanzos. Do the same with leeks, turnips, onions, zucchini and butternut squash. Add water, raisins, sugar, salt, and pepper over top. Blend vegetables well. Roast 15-20 minutes, to brown top layer.

Decrease heat to 350 degrees. Mix vegetables again. Roast (uncovered) until tender and caramelized… about 90 minutes. Pour butternut squash soup over entire mixture. Add spices. Heat through! Makes a VERY full pot… serves 15 or more. You may add chicken or other meat to create a main course.

Editor's note: When I conferred with Robin she told me she used two large pots and that you might want to halve the recipe. When I try this recipe I might add lamb.

Also, to make clean-up easier coat the pot with non-stick spray.