One of the first cookbooks I purchased back in the 90's, that I cooked almost all the way through, was ‘Almost Vegetarian’ by Diana Shaw. It was the perfect cookbook at the time, for someone who was trying to be a bit more vegetarian. One of my favorite recipes in the book is Chickpea Curry – I have adapted it over the years and to the seasons. This version of a hearty vegetarian stew pairs the flavors of autumn – butternut squash and apples – with an abundance of pantry staples. This version is meatless, but feel free to toss in some shredded chicken or pork at the end. I like to serve this sprinkled with shredded coconut and paired with steamed rice, rich Greek yogurt and warm corn tortillas. <br />

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