Vegetarian, Gluten-free, Wheat-free YIELDS: 4 servings

INGREDIENTS:

• 2 Tbsp water or vegetable broth
• 4 cloves garlic, minced
• 2 cups onion, medium diced
• 2 cups carrots, sliced into ½-inch thick rounds
• 4 cups butternut squash cubes, cut into 1-inch squares
• 2 tsp ground cumin
• 4 cups chickpeas, cooked
• 2 14-ounce cans stewed tomatoes
• 2/3 cup raisins
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp crushed red pepper flakes
• 3 cups vegetable broth
• Quinoa, prepared according to directions on box

PREPARATION:

In a soup pot, heat water or broth over medium heat. Add garlic, onion, carrots, squash, and cumin. Sauté until golden, about 10 minutes. Stir in chickpeas, stewed tomatoes, raisins, cinnamon, salt, crushed red pepper and 3 more cups of vegetable broth. Bring to a boil, then reduce heat to simmer on low, 30 minutes or until vegetables are tender. Season to taste. Serve over quinoa.

Recipe submitted by Sara Glassman of Vine Dining, November 2013.

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