1 teaspoonchili powder
1 teaspoondried oregano
2 tablespoonsminced fresh ginger
4 clovesgarlic (peeled and minced)
4celery stalks (chopped)
4summer squash (chopped)
1⁄2 bunchparsley (chopped)
1 cantomatoes (14-oz. can)
1 canchickpeas (25-oz. can, rinsed and drained)
3 cupsvegetable broth
6 cupscooked quinoa or millet
Heat the oil and saute the spices for a minute; do not let them smoke.
Add the onion, ginger and garlic; saute until golden. Add and saute the celery, carrots, and lastly, squash, adding more oil if needed. Add the parsley, tomatoes, and broth.
Simmer until the summer squash is nearly soft. Add the beans. Bring to a simmer and heat through. Season with salt. Remove cinnamon sticks.
Serve over quinoa or millet. (Recipe #586)