Basenji Stew :
• 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
• 1/4 cup Raisins
• 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
** kohlrabi may be substituted for the parsnips.
*Chick-peas
*or 3 cups chicken stock
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
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