One good vegetarian stew recipe is for squash stew with pita bread. The recipe combines sauted onion, ground cinnamon, chili powder, crushed garlic and toasted cumin seeds in a stew of fresh lemon juice, tomatoes, acorn squash and pinto beans. Poured over warm pieces of pita bread, it serves four.
Start by heating 3 tablespoons of olive oil and sauteing 1 diced large white onion for a couple of minutes. Add 1 tablespoon of ground cinnamon and 2 tablespoons of chili powder, and cook the onions for two more minutes. Add 4 cloves of crushed garlic and 1 tablespoon of toasted cumin seeds, and cook the onions and garlic for an additional two minutes.
Add 2 tablespoons of fresh lemon juice. Peel, seed, and coarsely chop 4 tomatoes, and add these to the onions and garlic. Peel and dice 1 medium acorn squash, and add it with 1 cup of water and 1 cup of cooked or canned pinto beans.
Season the stew with salt and pepper to taste, and cook for approximately one hour at a simmer. Stir the stew occasionally throughout, and add additional water if the stew becomes too thick. The finished stew should have a thick but not overly dense texture.
In a skillet over medium-high heat, add one pita bread at a time. When the bottom side is warm, flip the bread to heat the other side, cooking the bread approximately one minute on each side. Pour the hot stew over the warm pieces of pita bread to serve.