1/3 c. olive oil
3 c. coarsely chopped onions
2 garlic cloves, minced or pressed
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp. cinnamon
1/4-1 tsp. cayenne
1/2 tsp. paprika
1 c. sliced carrots
4 c. cubed sweet potatoes or butternut squash
3 c. cubed eggplant
1 green pepper, sliced in strips
4 c. sliced zucchini or summer squash
2 lg. tomatoes, chopped
1 1/2 c. cooked garbanzo beans liquid reserved
Pinch of saffron
3/4 c. dried currants or 1/2 c. raisins
1/4 c. chopped fresh parsley

In a stew pot, heat the olive oil and saute the onions for 2-3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. Saute after the addition of each vegetable until it color deepens. Stir in the garbanzo beans, the saffron, and the currants or raisins. These should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add 1/2 cup of tomato juice, liquid from the garbanzo beans or water.

Cover the stew and simmer on low heat until all the vegetables are tender. Add the chopped parsley just before serving. Serves 4-6.