Recipe for Sweet and Sour Vegetable Stew 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 tsp olive oil
2 x Cloves garlic, finely chopped
1 tbl Chopped fresh ginger root
3 lrg Leeks, trimmed and thickly sliced
2 x Carrots, sliced 1/2 inch thick
1 x Bulb fennel, trimmed and cut into large chunks
2 x Potatoes, peeled and cut into chunks
2 x Sweet potatoes, peeled and cut into and chunks
1 lb Butternut squash, peeled and cut into chunks
1/4 cup Rice vinegar or cider vinegar
1/4 cup Honey
1 tsp hot chili paste (I use Panda brand)
1 tsp five-spice powder (curry powder can substitute)
1 can (28 oz) tomatoes, pureed with juices
2 x Ears corn, cut in half lengthwise and then in 1 inch pieces (I just throw in some kernels, about 1/2 cup)
1 can (19 oz) chickpeas, rinsed and drained or 2 cups cooked chickpeas
1 tsp sesame oil
1/4 cup Chopped fresh cilantro or parsley
Instructions:
Instructions: This recipe is very good, also very unusual, Ive never seen another similar. Its based on a dish by Mark McEwen from North 44 , supposed to be one of Torontos best reastaurants. Ive never been there. Alexandra??

Jennifer??

1. Heat olive oil in Dutch oven. Add garlic, ginger, leeks, cook gently until leeks wilt. Add a little water if pan appears dry.

2. Add carrots, fennel, potatoes, sweet potatoes, and squash. Combine well and cook about 20 minutes.

3. Add vinegar, honey, chili paste, and five-spice powder. Bring to a boil.

4. Add tomatoes, corn and chickpeas. Cook for 10-15 minutes longer, uncovered, until thick and stew-like.

5. Add sesame oil, cilantro and basil. Taste and adjust seasonings if necessary.

Serves 6-8.

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