Categories: Iron Chef

Ingredients

• 1 Tbsp olive oil
• 2 leeks, cleaned, sliced
• 2 Tbsp garlic, minced
• 1 teaspoon red curry paste
• 1/2 pound butternut squash, peeled, diced
• 1 pound chickpeas, rinsed, drained
• 1/2 cup fava beans, shelled
• 3 cups vegetable broth
• 2 cups zucchini, diced
• 2 1/2 cups eggplant, peeled, diced
• 1 1/2 cups carrots, diced
• 3/4 cup celery, diced
• 1/3 cup currants
• 3 Tbsp tomato puree
• 2 tsp lemon juice
• 1 1/2 tsp grated lemon zest
• 1/4 tsp salt, or to taste
• black pepper to taste

Directions

1. Heat the oil in a large pot. Add the leeks and garlic and saute until translucent, 3-5 minutes. Add the curry paste and saute until fragrant.

2. Stir in the squash, chickpeas, and fava beans. Add enough broth to cover the vegetables and simmer for 10 minutes.

3. Add the remaining broth, the zucchini, eggplant, carrots, celery, currants, and tomato puree. Simmer until the vegetables are tender, about 20 minutes.

4. Add the lemon juice and zest and season with salt and pepper. Serve the stew over rice or couscous.

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