Here is a quick and easy one pot stew (well, two pots if you put it over brown rice). When I'm worried that I won't be able to eat fresh veggies before they go bad, I chop them up, put them on a cookie sheet, freeze them and store in freezer zip-lock bags. Makes week night cooking that much quicker!
You can really use any combo of veggies in this dish. Its the spices that give it a Moroccan flair!
1 Tbsp olive oil
2 medium carrots
1 cup butternut squash
1/2 cup celery
1/2 cup frozen corn kernels
1 cup bell pepper
1 Tbsp cumin
1 tsp curry powder
1 tsp turmeric
1/2 tsp cayenne powder
salt & pepper
1 15oz can garbanzo beans (drained)
1 15oz can diced tomatoes
1.5 cups vegetable broth
Heat the olive oil in a large pot.
Add the onion and carrot cooking until tender, about 3 minutes.
Add the remaining vegetables and cook another 3 minutes.
Add the garbanzo beans and spices and toss until the beans and veggies are coated with the spices.
Add the tomatoes and broth; simmer for about 25 minutes or until sauce has reduced and thickened.
Serve over 1/2 cup brown rice with 1 Tbsp light sour cream.
Total = 7 points (including the rice and sour cream). Serves 4.