Moroccan chili

We made this Moroccan vegetarian chili from the Soup of the Day cookbook (Williams-Sonoma) last week and it was a big hit.  It is perfectly and warmly spiced with turmeric, cumin and cinnamon, and butternut squash is always welcome in this house.

Moroccan Vegetarian Chili

Serves 6

Ingredients:

4 large ancho chiles

10 cloves garlic (4 whole, 6 sliced)

1 yellow onion

1 1/2 tsp ground turmeric

1 1/2 tsp ground cinnamon

1 1/2 tsp ground coriander

1 28 oz. can diced tomatoes

1 butternut squash, peeled, halved, seeded and cut into 1/2 inch cubes

2 15 oz. cans chickpeas

2 zucchini, cut into 1/2 inch dice

1/3 cup sliced dried apricots

1/3 cup sliced pitted prunes (I omitted these)

In a saucepan, combine the chiles and 3 cups water and bring to a boil.  Remove from the heat- cover and let stand for 15 minutes.  Using tongs or a slotted spoon, transfer the chiles to a work surface; reserve the liquid.  Discard the stems and seeds from the chiles.  In a blender or food processor, combine the chiles with the 4 whole cloves garlic and 1/2 cup of the reserved chile soaking liquid.  Process until smooth and set aside.

Heat a large, heavy pot over medium heat.  Coat the pan with nonstick cooking spray.  Add the onion, the sliced garlic cloves, turmeric, cinnamon, cumin and coriander and saute until the onion and garlic have softened, about 5 minutes. Stir in the tomatoes and their juices, the butternut squash, and chile puree.  Cover and simmer, stirring occasionally, until the butternut squash is just tender, about 25 minutes.

Stir in the chickpeas with their liquid, the zucchini, and the dried apriocts and prunes.  Simmer, uncovered, until the zucchini is tender, about 15 minutes.  Serve and enjoy!