Moroccan Vegetable Stew

from Phil 

Serve over cous cous with crusty bread and butter on the side. 

2 T olive oil 

2 medium onions, chopped 

1 1/2 C vegetable broth 

1 t ground cumin 

3/4 t chili powder 

1/2 t ground cardamom 

1/2 t cinnamon 

1/2 t nutmeg 

pinch ground cloves 

1 small butternut squash (1 1/2 lbs.), cut into 1/2-in. cubes 

1 large potato, cut into 3/4-in. pieces 

3 medium carrots, sliced into 1/4-in. slices 

1/4 C raisins 

5 cloves garlic, rinsed 

1 15-oz. can chick peas 

1/3 C halved, pitted kalamata or nicoise olives 

1 t salt 

1/4 t pepper 

1/4 C chopped fresh parsley or cilantro 

3 T fresh lemon juice 

several drops hot red pepper sauce 

Heat oil in large Dutch oven; add onions. Cook 2 - 3 minutes. Stir in vegetable broth. Simmer, stirring often until onions are tender. Mix cumin, chili powder, cardamom, cinnamon, nutmeg, cloves, squash, and potato. Add squash mixture to onions along with carrots, raisins, and garlic. Bring to a simmer, reduce heat to medium-low. Cover first with aluminum foil placed directly on vegetables, then with lid. Simmer gently until vegetables are completely tender (about 25 minutes). Stir in chick peas, olives, salt, and pepper. Simmer, covered about 10 minutes. Stir in parsley/cilantro, lemon juice, and hot sauce.