Moroccan sweet potato stew

1 onion, diced

3 carrots, diced

3 large sweet potatoes, peeled and cut into 1-2 inch chunks

1 12 oz bag frozen acorn or butternut squash, thawed and drained

2 tbsp of minced garlic

1 tbsp of olive oil

1+ tsp turmeric

1 tsp curry powder

1 tsp cumin

1 tsp red pepper flakes

1+ tsp cinnamon

1 tsp nutmeg

Salt and pepper to taste

48 oz vegetable broth + 2 cups water

1 1/2 cups raisins

28 oz can whole tomatoes, rinsed and drained

2 15 oz cans chickpeas, rinsed and drained

Freshly prepared white rice, prepared to package directions

In a large soup pot, heat oil, garlic, carrot and onion until onion begins to soften. Add seasonings and stir to aromatize. Add broth and sweet potatoes. Cover, bring to a boil, and simmer for 5-10 minutes. Add raisins, chickpeas and tomatoes, return to boil, then simmer uncovered until sweet potatoes start to soften. Serve hot over a scoop of hot white rice.