1 Tablespoon olive oil
1 large onion, sliced
4 large cloves garlic, crushed, pressed or minced
1 inch piece of ginger, sliced
1 delicatta squash, peeled, seeded and cubed
1/2 - 1 teaspoon ground cumin
1/2 - 1 teaspoon ground coriander
1/4 - 1/2 teaspoon brown mustard seed
1 canned chipotle pepper in sauce, coarsely chopped
(1 pepper makes the stew moderately spicy - use more or less according to your preference for heat)
1 540 mL can of black beans, rinsed and drained
approximately 2 cups vegetarian vegetable stock
1/2 a medium zucchini
2 oranges with juice (peeled, sectioned and coarsely chopped)
2 grapefruits with juice (peeled, sectioned and coarsely chopped)
5-6 inch length of english cucumber, diced
1 purple or green pepper, diced
1/2 teaspoon of honey (or to taste).
Heat oil in pan. Add onions, garlic, ginger, squash and spiced, stir to coat well in oil. Heat until spices are fragrant.
Add chipotle pepper, stir.
Add black beans, stir. Add enough vegetable broth to cover veggies, stir, cover and bring to a boil over medium heat. Reduce heat and simmer until squash is tender (15-30 minutes depending on the size of your cubes of squash).
Adjust seasoning. Adjust consistency by adding more stock, or crushing some of the beans to thicken, according to your preference. Add zucchini and cook until tender (another 3-7 minutes).
In a separate bowl, mix together ingredients for salsa. You can add some fresh coriander or mint to the salsa if you like, but it's good just plain, too.
Serve stew with lavish amounts of salsa, on its own or with rice or crusty bread.