Serve this meatless dish over a bed of warm couscous.
Heat in a large Dutch oven:
2 tablespoons butter or olive oil
Add and cook over medium heat for 2 to 3 minutes:
2 medium onions, chopped
Stir in:
1 1/2 cups Chicken Broth or Vegetable Broth
Simmer, stirring often, over medium-low until onions are very tender, about 20 minutes. Meanwhile, mix in a large bowl:
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg or ground nutmeg
Pinch of ground cloves
Stir in:
1 small butternut squash (1 squash weighs 1 1/2 pounds), peeled, halved, seeded and cut into 1/2-inch cubes
1 large Idaho potato, peeled, halved and cut into 3/4-inch pieces
Add the squash mixture to the onions along with:
3 medium carrots, peeled and cut into 1/4-inch slices
1/4 cup raisins
5 cloves garlic, minced
Bring to a simmer over medium heat, then reduce the heat to medium-low. Cover first with a sheet of aluminum foil placed directly on the surface of the vegetables, then with the lid. Simmer gently until the vegetables are completely tender, about 25 minutes. Stir in:
1 or 2 medium zucchini, halved lengthwise, cut into 1/3-inch slices
1 15-ounce can chickpeas, rinsed and drained
1/3 cup halved pitted Kalamata olives or Niçoise olives
1 teaspoon salt
1/4 teaspoon ground black pepper
Simmer, covered, until the zucchini is tender, about 10 minutes. Stir in:
