Serves 4-6

2 Tbsp. olive oil
1 onion, sliced
3 cloves garlic, chopped
2 tsp. curry powder
1 carrot, sliced
1 butternut or red kuri squash, peeled, seeded, and cut into large cubes
14 oz (400 g) tomatoes, chopped
Generous 2 cups (18 fl oz/500 mL) vegetable stock
2 Tbsp. tomato paste (puree)
1 cinnamon stick
3 3/4 cups (9 oz/250 g) cremini (chestnut) mushrooms, quartered
14 oz (400 g) canned chickpeas, drained and rinsed
2 Tbsp. fresh cilantro, chopped
Salt and pepper

Heat the oil in a large pan, add the onion and garlic, and cook over low heat, stirring occasionally, for 5 minutes until softened. Stir in the curry powder and cook for 2-3 minutes until it releases its aroma. Add the carrot and squash, increase the heat to medium, and stir well so that the vegetables are coated with curry powder and onion, then add the tomatoes, stock, tomato paste, and cinnamon stick. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes until the squash is nearly tender. Stir in the mushrooms and chickpeas and cook for another 10 minutes. Season to taste, remove from the heat, and serve immediately sprinkled with chopped cilantro.

We thank The Lebanese Kitchen by Salma Hage for this recipe, and one of our wonderful CSA members for suggesting it!