vegetarian pumpkin stew

15 mL Western Family olive oil 1 tbsp
1 large onion, coarsely chopped
3 garlic cloves, minced 3
15 mL dried thyme 1 tbsp
2 bay leaves 2
2 medium sweet potatoes, peeled, cubed
375–500 mL water or vegetable broth, divided 1 ½–2 cups
3 carrots, peeled and diced 3
2 celery stalks, diced 2
250 mL chopped mushrooms 1 cup
1 red bell pepper, chopped 1
1 540 mL/19 oz can Western Family chickpeas (garbanzo beans), rinsed
1 398 mL/14 oz can Western Family tomatoes
1 398 mL/14 oz can Western Family pumpkin

1. Heat oil in a large pot over medium heat. Add onion and cook for 4 to 5 minutes, stirring often. Add garlic, stir and cook for 1 minute. Add thyme, stir and cook for 30 to 60 seconds. Add sweet potatoes, bay leaves and 1 ½ cups water or broth and bring to a boil. Reduce heat, cover and simmer for 10 minutes.

2. Add carrots, celery, mushrooms, bell pepper, chickpeas, tomatoes and pumpkin. If necessary, add remaining water. Stir to combine and return to a boil. Reduce heat to low and simmer, partially covered, until carrots are tender, about 35 minutes. Stir occasionally. Discard bay leaves before serving.

Makes 6 servings.

Nutritional Analysis:
Calories 257 Protein 8 g Fat 4 g Carbohydrate 51 g Fibre 8 g