Moroccan Chili

Serves 6

This meatless chili can be served as an entrée on a cooler spring evening or as an accompaniment to a kabob.

3 large ancho chilies
3 cups water
4 garlic cloves, whole
5 garlic cloves, finely minced
3 tbsp. canola oil
1 cup onion, small dice
2 tsp each: cumin, ground coriander seed
1 tsp. each cinnamon turmeric
1   28 oz. can good quality tomatoes, coarsely chopped
1   1 ¼ butternut squash, peeled, halved and seeded. Cut into small dice.
4 cups chick peas, cooked according to directions
2 zucchini, cut into small dice
¼  cup dried apricots, thinly sliced
¼ cup pitted prunes, thinly sliced

• Combine the chilies and the water in a medium sized sauce pan.   Bring to a boil, remove from heat and let stand for 15 minutes. Remove chilies, reserving the liquid. Discard the stems and seed. In a food processor, combine the chilies with the four garlic cloves and ½  cup of the reserved liquid.  Blend until smooth.  Set aside.
• Heat canola oil in a heavy pot over medium heat. Add the onion and spices.  Cook, stirring for 3 – 4 munutes.  Add garlic, cook  for another minute, stirring. Add the chile puree and stir for a minute. Stir in the tomatoes, and the butternut squash. Cover and simmer for about 25 minutes or until the squash is barely tender. Stir in the zucchini, chick peas, apricots and prunes.  Simmer, uncovered until the squashes are cooked, about 10 minutes longer.  Season with salt and pepper. Serve.