This dish will have you salivating while the heady aromas waft from the pot on your kitchen stove . The warm spices in this dish just keep you wanting more . Funny ,on a real fall day , like today , I could certainly go for a hot bowl of this delicious , heart warming chili .
4 large ancho chilies
3 cups water
4 large whole garlic cloves , plus 6 large cloves , sliced
1 yellow onion , chopped
1 1/2 tsp turmeric powder
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 can ( 28 oz ) chopped tomatoes
1 butternut squash , 1 1/4 lb , halved , seeded , peeled and cut into 1/2 inch cubes .
2 cans chickpeas
2 Zuchini cut into 1/2 inch dice
1/3 cup sliced dried apricots
1/3 cup sliced pitted prunes
In a saucepan, combine the chillies and water and bring to a boil. Remove from the heat. Cover and let stand for 15 minutes. Using tongs or a slotted spoon, transfer the chillies to a work surface. Preserve the liquid. Discard the stems and seeds from the chillies. In a food processor or a blender, combine the chillies with the whole garlic cloves and 1/2 cup of the liquid. Process until smooth. Set aside.
Heat a heavy pot over medium heat. Coat the pot with a bit of olive oil. Add the onion, sliced garlic cloves, turmeric, cinnamon, cumin, and corriander. Saute until the onion and garlic have softened. About 5 minutes. Stir in the tomatoes and their juices, butternut squash and the chillie puree. Cover and simmer, stirring occassionally until the squash is just tender, about 25 minutes.
Stir in the chick peas with their liquid, the zucchini, dried apricots and prunes. Simmer, uncovered, until all the squashes are tender, about 15 minute more. Transfer to a warm serving dish and serve hot.