Ingredients
1 tablespoon olive oil1 large onion, chopped2 teaspoons ground cumin2 teaspoons ground cinnamon1 teaspoon ground coriander1/2 teaspoon ground allspice1/2 teaspoon cayenne pepper1/4 teaspoon salt1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)4 medium carrots, sliced3 plum tomatoes, chopped3 cups water2 small zucchini, cut into 1-inch cubes1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute.
Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes.
Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
