Servings: 5 to 6

3 medium red potatoes cut into chunks 3 medium red potatoes cut into chunks
1 large carrot sliced diagonally 1 large carrot sliced diagonally
1 medium onion quartered 1 medium onion quartered
1 large yellow squash or zucchini, sliced 1 large yellow squash or zucchini, sliced
1/2 eggplant cut into cubes ½ eggplant cut into cubes
2 stalks celery, sliced 2 stalks celery, sliced
1 small red or green bell pepper cut into chunks 1 small red or green bell pepper cut into chunks
1 tsp each ground cinnamon,coriander,turmeric 1 tsp each ground cinnamon,coriander,turmeric
1/2 tsp each ground cumin,cardamom and salt ½ tsp each ground cumin,cardamom and salt
28 oz vegetable broth 28 oz vegetable broth
1 can chick peas (15 oz) 1 can chick peas (15 oz)
2/3 c raisins (optional) ⅔ c raisins (optional)
6 cups hot cooked rice 6 cups hot cooked rice
 
For the spicy hot sauce: subheading: For the spicy hot sauce:
1/3 c coarsely chopped fresh cilantro ⅓ c coarsely chopped fresh cilantro
1/4 c water ¼ c water
2 cloves garlic 2 cloves garlic
1/2 tsp each salt and turmeric ½ tsp each salt and turmeric
1/4 to 1/2 tsp ground red pepper ¼ to ½ tsp ground red pepper
1/4 tsp each sugar, ground -cumin,cardomomn and coriander ¼ tsp each sugar, ground -cumin,cardomomn and coriander

Spicy hot sauce: subheading: Spicy hot sauce:
combine ingredients in blender. Process until smooth. Adjust flavours to taste. Set aside
Garden stew: subheading: Garden stew:
Heat pan over medium high  heat. Add potatoes and carrot,  cook and stir 5 min. Add tablespoon water as needed to prevent scorching
Add onion, squash,eggplant, celery, bell pepper, spices and salt. Cook and stir 3 to 5 minutes.
Add broth, chickpeas and raisins.   Bring to simmer and simmer covered about 15 minutes or until potatoes are tender
Serve vegetable stew over rice with spicy hot sauce

Recipe makes about 1/2 c spicy hot sauce  Recipe makes about ½ c spicy hot sauce