Kabocha Squash and Spinach or Chard with Moroccan

Category	Main dish
Classification	Vegan
Added By	Phyllis Watson
Added On
Prep Time
Yield	serves 4
Source	New Vegan Cookbook - Sass
Comment	I think I'd add tofu and substitute black beans for the chickpeas - it will need protein unless there is another source for the dinner

Ingredients

1/2 teaspoon saffron threads
1 tablespoon water
1 1/2 tablespoons coriander seed
1 1/2 teaspoons cumin seed
1/4 teaspoon cinnamon
pinch cayenne
2 tablespoons olive oil
1 large - 8 ounce thinly sliced red onion
1 large - 8 ounce thinly sliced yellow onion
1 1/2 tablespoons fresh ginger, peeled and minced
2 1/2 cups chickpea cooking liquid, vegetable broth, water
1 teaspoon salt
pepper
10 dried apricots, some halved, some quartered or prunes
1 1/2 cups = 15 ounce can cooked chickpeas
2 pounds squash: kabocha, butternut etc. peeled, seeded, cut into 1 inch cubes
10 ounces spinach, trimmed of thick stems and torn into bits or use chard and stems
1 teaspoon grated lemon zest
1 - 2 tablespoons lemon juice, fresh of course
1/3 cup almonds, slivered, toasted (optional for garnish)

Directions

1. Crumble the saffron into a small bowl and pour the water on top. Set aside. 2. Place the coriander and cumin seeds in a small, heavy skillet and set over high heat. Toast, stirring frequently, until the spices emit a fragrance, pop, or begin to darken, 1 to 2 minutes. (Take care not to burn them.) Immediately transfer the seeds to a coffee grinder reserved for this purpose (or use a mortar and pestle). Cool for a minute or two, then grind into a fairly fine powder. Blend in the cinnamon and cayenne. Set aside. 3. In a heavy 5-quart pot, heat the oil. Stir in the red and yellow onion rings and cook over medium-high heat, stirring frequently, until they begin to brown, 4 to 5 minutes. Stir in the ginger and reserved ground spices and cook for 20 seconds. Add the chickpea cooking liquid, reserved saffron and its soaking water, salt, and a few twists of pepper. Bring to a boil. 4. Stir in the apricots, chickpeas and squash. Cover and cook over medium heat, stirring occasionally, until the squash is tender but still firm, 20 to 35 minutes. (Peeled butternut or buttercup will probably take less time than unpeeled kabocha.) Stir in a bit of broth or water during this time if the mixture becomes dry. 5.Stir in the spinach and lemo zest. Cover and cook just until the spinach is tender, a minute or two. Adjust the seasonings. Just before serving, stir in enough lemon juice to balance the sweetness. 6. The stew will thicken as it stands. but if you wish to thicken the sauce immediately, mash a few pieces of squash against the sides of the pot with a fork, and stir well to blend. Garnish individual portions with slivered almonds, if you wish.

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