Recipe Squash Stew (Vegetarian)

Required Ingredients:

• 3 tablespoons olive oil
• 1 large white onion, diced
• 1 tablespoon ground cinnamon
• 2 tablespoons chili powder
• 4 cloves crushed garlic
• 1 tablespoon cumin seeds, toasted
• 2 tablespoons fresh lemon juice
• 4 large tomatoes - peeled, seeded, and coarsely chopped
• 1 medium acorn squash, peeled and diced
• 1 cup pinto beans, cooked or canned
• 1 cup water
• salt and pepper to taste

Preparing/Cooking:

• In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes.
• Add the cinnamon and chili powder and continue to saute for another 2 minutes.
• Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes.
• Mix thoroughly so the stew doesn't get too chunky.
• Stir the squash, pinto beans and water into the stew.
• Season with salt and pepper to taste.
• Let the stew simmer for 1 hour, or until squash is tender.
• Stirring occasionally throughout the cooking hour, and add more water if necessary.
• The finished stew should have a nice, thick stewy texture.
• Heat a large skillet over a medium-high heat.
• Place one piece of pita bread at a time into the skillet.
• When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side.
• Serve the stew with the heated pita bread.

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