Squash and tomato stew

    Serves 6 to 8

    • 1½ large yellow onions
    • 4½ Tbs. olive oil
    • 5 to 6 cloves garlic, minced
    • ¾ tsp. ground cumin
    • ¾ tsp. cinnamon
    • ¾ cup diced hot green chilis
    • 1½ qt. cooked tomatoes, with liquid
    • 1¼ lbs. yellow winter squash, peeled and cut in ½-inch cubes
    • 1½ tsp. salt
    • 1½ cups water
    • 1 recipe for Meal meal dumplings (below)
    • 1¼ lbs. zucchini, cut in ¼-inch slices
    • 3 to 4 Tbs. fresh-chopped cilantro (coriander leaves)
    • 1½ tsp. Sugar

    1. Peel, quarter, and slice the onions. In a very large pot, sauté them in the olive oil until they are clear, then add the garlic, cumin, cinnamon, and diced chilis. Sauté for a few minutes more, stirring constantly, then add the tomatoes and their liquid, the cubed squash, the salt, and the water.
    2. Lower the heat, cover the pot, and simmer the mixture gently for about 1 hour.
    3. Meanwhile, make dumpling batter.
    4. Add the zucchini, cilantro, and sugar to the stew. Stir, and cook for another 5 to 6 minutes.
    5. Now drop dumpling batter on the stew by teaspoonfuls, cover the pot tightly, and leave the stew simmering over very low heat for 20 minutes