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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