Instructions: PREPARATIONS: 3 cups 3/4-inch dice squash; 3 cups 3/4-inch dice sweet potato; 2 cups sliced carrots 1/4-inch rounds. Cut red bell pepperand cabbage into 1-inch long slices or strips (that 2 cups cabbage, all of the red bell).

Roasted jalapenos available in small cans: 1/4-inch dice; drain. Instead of jalapenos, try roasted mixed chile peppers. They are sold in small (4 oz) cans labeled mild, medium and hot.

1. Preheat oven to 400F (200C). Lightly spray a heavy 12 by 18 inch shallow baking pan or broiler pan. Toss the squash, potatoes and carrots in half the vegetable oil and spread in a layer on the baking pan. Roast 20 minutes, until barely tender. See aside.

2. Meanwhile, cook the onion in the remaining oil (if using) in a large, heavy stockpot over medium heat until softened, about 5 minutes. Add the bell pepper and jalapenos and cook, stirring for another 5 minutes until softened. Add the garlic, marjoram, and spices and cook until fragrant, about 2 minutes. Add the tomatoes and their juice and simmer 20 minutes, until slightly reduced. Add the cabbage and salt. simmer for 10 minutes, then add the roasted vegetables and cooked legumes. (See tip.) Simmer gently for 20 to 30 minutes until the vegetables are tender. Remove the cinnamon stick and serve.

TIP: May be made ahead to this point and finished in the oven. Place in a large casserole for serving. Bake, covered, preheated oven for approximately 40 minutes at 325; 25 minutes at 350.

Cuisine:
"African/middle Eastern"

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