Well, Art is Art, isn't it? Still, on the other hand, water is water. And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know.

Moroccan Vegetarian Sweet Potato Stew


1 large Spanish onion, diced
2 garlic cloves, minced
1 teaspoon turmeric
1⁄2 teaspoon curry powder
1⁄2 teaspoon cumin
1⁄4 teaspoon red pepper flakes
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
3⁄4 teaspoon cinnamon
1⁄4 teaspoon ground nutmeg
2 sweet potatoes, cut into 1 inch cubes
1 acorn squash, cut into 1 inch cubes
3 carrots, cut into 1 inch rounds
1⁄2 cup vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can whole tomatoes
1⁄2 cup raisins

Directions

In a pot sauté onions and garlic over low heat until soft, but not brown.

Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.

Reduce heat to low and simmer covered for 5 minutes.

Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.