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Basenji Stew

Ingredients:

  • 4 small parsnip -- **see Note

  • 2 whole yellow squash -- cubed

  • 2 whole Sweet potatoes -- peeled and cubed

  • 2 whole Zucchini -- cubed

  • 5 whole tomatoes -- canned

  • 1 can garbanzo beans, canned -- *see Note 15 oz

  • 1/2 cup Couscous

  • 1 teaspoon Ground coriander

  • 1/2 teaspoon Ground turmeric

  • 1/2 teaspoon Ground cinnamon

  • 1/2 teaspoon Ground ginger

  • 1/4 teaspoon Ground cumin

  • 3 cups Water -- *see Note

Preparation & Cooking

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Place over cook brown rice or barley

 ** kohlrabi may be substituted for the parsnips.

*Chick-peas*or 3 cups chicken stock