Turkish Stew

3 sweet potatoes, peeled, cut into 1-inch chunks
2-1/2 cups butternut squash, peeled, cut into 1- inch chunks
1-1/2 cups carrots, cut into 1/2 inch slices
1-1/2 cups chopped onions
1 1-pound can chick peas ( garbanzos), drained and rinsed
1-2/3 cups water
1-1/2 tsp. chili powder
1-1/2 tsp. ground coriander
1/4 tsp. ground nutmeg
1/16 tsp. saffron (optional)
1/16 tsp. ground cloves

Combine all ingredients in a large saucepan. Bring to boil over medium heat. Reduce heat to. Low, cover, simmer 1 hour, or until vegetables are tender. Stir occasionally while cooking.

Serve stew over couscous, just 'as is', or in pita bread.


6 servings: 6 g protein; 2 g fat; 39 g carbohydrate; 121 mg sodium; 0 mg cholesterol