Hot stuff

My arsenal for coping with winter's chill consists of long underwear, handwarmers, flannel sheets, fleece galore, and plenty of hearty one-dish meals prepared with warming spices.  This Moroccan/Indian stew gave me the chance to try out a new cast iron enameled Dutch oven (gracias, Santo Domingo!) and filled the apartment with wonderful aromas.  It made plenty for several meals but was versatile enough to prevent boredom from setting in-- I've had it with blue corn chips, millet/quinoa, and even for breakfast with oats and banana!  The dish was completely improvised, but here are the basic steps:

1. Heat 2 T olive oil in a deep pot.
2. Add some minced ginger and garlic and saute briefly.
3. Add whatever spices appeal at the time (I used cinnamon, cumin, curry powder and sea salt) and saute for about 30 seconds.
4. Add vegetables-- I used carrots, celery, red kuri squash and lacinto kale-- in batches, mixing well each time to coat the vegetables with the spice mixture.  I added raisins, too.
5. Add one can of diced tomatoes (fire-roasted provide a more robust flavor) and some water (I just fill the can once or twice), depending on whether you want a soup or stew consistency.
6. Add one can of beans (I used garbanzo) and stir well. 
7. Cover and bring to a boil.
8. Reduce the heat and simmer uncovered until all the vegetables are very tender.
9. Enjoy!