Chickpea and Winter Veggie Stew

1 Winter Squash (I used Golden Nugget but Acorn would work just as well)
3 Small Yams or Sweet Potatoes
Half a bag of Radishes (about 7-9 radishes)
1 Onion
4 Cloves of Garlic - Minced
Half bag of Baby Carrots roughly chopped
2 Stalks Celery roughly chopped
1 can Chickpeas Drained
3 Vegetable bouillion (or concentrate or gel)
1 Cup Cherry Tomatoes - halved
1 Can Fire roasted tomatoes with Garlic
3T Olive Oil

I like to lightly mash the chunks of roasted veggies as they're simmering a little so that it helps to thicken the stew without any added flour. :)

Peel and roughly chop the first 3 ingredients. Coat with 2 T Olive oil and herbs of your choice (I used rosemary and thyme) and roast at 350F for 30-45 minutes, until tender.

Heat remaining 1T Olive oil and sweat the onion and garlic. When translucent add the bouillion ( i used 2 gels and one swanson's concentrate) then add the carrot and celery. Season to taste (list of spices below) Add chickpeas and the tomatoes and simmer. Add the roasted veggies when they're done and add enough water to cover. Cover with a lid and simmer for anywhere from 30 minutes to 2 hours. (To a consistency that is to your liking)

Spices:
Recommendations:
Chili Powder, Cumin, Cayenne, Paprika, Salt and Pepper. (I used all)


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ROMANTICSHANNON.