Serves: 6
Total Calories: 146

2 tablespoons extra virgin olive oil
4 cloves garlic thinly sliced
2 teaspoons grated ginger
1 teaspoon seeded, coarsely chopped habanero chili
1 teaspoon ground cumin
1 cup coarsely chopped onion
4 cups coarsely chopped yams
3 cups cauliflowerets
1 (28-ounce) can diced tomato
2 cups cooked black beans
1/2 cup water
pinch saffron
1 cup coarsely chopped cilantro leaves
1 teaspoon sea salt or to taste

1. Heat the oil in a 6-quart stockpot over medium heat. Add the garlic, ginger, habañero, and cumin, and sauté 2 minutes, or until fragrant.

2. Add the onions, yams, cauliflower, tomatoes, beans, water, and saffron to the pot. Bring the ingredients to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 20 to 30 minutes, or until the vegetables are tender.

3. Add the cilantro and salt, and continue to simmer another 5 minutes. Adjust the seasonings, if desired.

4. Ladle the hot stew into bowls and serve.

For a Change . . .
• Instead of black beans, use chickpeas or lentils. Fresh or frozen green beans or peas also work well.

Nutritional Facts:

Serves: 6
Total Calories: 146
Calories from Fat: 49

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Main Courses
Lasagna with Chevre, Arugula, and Crimini Mushrooms
Pasta with Roasted Vegetables and Chevre
Moroccan Black Bean Stew
Curried Coconut Seitan
Roasted Eggplant with Wine and Morel Mushrooms
Goat Cheese Mushroom Strudel
Hiziki with Shiitake Mushrooms and Butternut Squash
Black Bean Chili with Sun-Dried Tomatoes
Tempeh Stew with Wine and Shiitake Mushrooms
Szechwan Tofu with Mustard Greens and Chinese Cabbage
Roasted Eggplant and Tomatoes with Chickpeas
Soba with Stir-Fried Asparagus and Snow Peas
Linguine a la Sweet Putanesca
Lentil Stew with Saffron and Porcini Mushrooms
Tempeh with Marinated Sun-Dried Tomatoes and Kale
Sweet and Spicy Udon Noodles with Tofu
Butternut Squash Risotto with Shiitake Mushrooms and Wine
Italian Lentil Stew with Cream Grano