This is a great spring/summer stew served warm.
Recipe:
2 Tbs. butter
1 onion, diced
½ lb ground beef or lamb
2 tsp. salt
¼ tsp. cinnamon (if using lamb)
3 Cups water or bone broth
4 medium squash, cut off ends, discard, and cut squash into ¼ inch rounds
½ Cup garbanzo beans, soaked and fully cooked
Instructions:
Sauté onions in butter until golden then add ground meat and fully cook. Next add salt and cinnamon (if using lamb), water or broth; bring to a boil, then reduce to medium. Add squash and garbanzo beans, and cook until the squash is tender (about 15-20 minutes).
Serve over rice or quinoa.
OPTIONAL:
To each personal serving dish add a dash of cayenne and a sprinkle of cumin.
A Nutritional Makeover 