So this is a summer dish, and it is an adaptation of a Moroccan tagine, so I often serve it with couscous. or with quinoa, sometimes with rice. The flavors are sweet and spicy. Zucchinis were in season, tomatoes were not yet ready so I used canned organic. You can use your own favorite bean, and have more potatoes. less squash, or even add other vegetables like celery. The dish cooks better with a large heavy skillet. or large clay pot
of you have it. The recipes below is enough for 8 -10 people, if you reduce quantities, you can use a medium to large frying pan. Here’s the basic ‘how to’ make it.
Saute any color large onion, but red is nice, about 1 cup
in about 3-5 tbsp of olive oil
add 2-3 garlic cloves chopped or crushed
about one chopped fresh jalapeno, seeds removed
add 1/2 + cup raisins
1 tbsp each tumeric & cumin
1 tsp cinnamon & chili
blend and saute lightly
add a dash of salt and pepper
add one 8oz can tomatoes
add 2-3 tbsp lemon juice
add raw potatoes as desired I used about 3-4 medium
add 1+ cup precooked chick peas
add fresh corn if available about 1 cup
add 3-5 med to large zucchini squash
add 3-4 chopped carrots
start with a high simmer for first 10-15 minutes then lower heat
& simmer about 30 more minutes.
and voila! Truly a feast.