| 2 | | Teasp olive oil |
| 2 | | Cloves garlic, finely chopped |
| 1 | tb | Chopped fresh ginger root |
| 3 | lg | Leeks, trimmed and thickly sliced |
| 2 | | Carrots, sliced 1/2 inch thick |
| 1 | | Bulb fennel, trimmed and cut into large chunks |
| 2 | | Potatoes, peeled and cut into chunks |
| 2 | | Sweet potatoes, peeled and cut into and chunks |
| 1 | lb | Butternut squash, peeled and cut into chunks |
| 1/4 | c | Rice vinegar or cider vinegar |
| 1/4 | c | Honey |
| 1 | | Teasp hot chili paste (I use Panda brand) |
| 1 | | Teasp five-spice powder (curry powder can substitute) |
| 1 | cn | (28 oz) tomatoes, pureed with juices |
| 2 | | Ears corn, cut in half lengthwise and then in 1 inch pieces (I just throw in some kernels, about 1/2 cup) |
| 1 | cn | (19 oz) chickpeas, rinsed and drained or 2 cups cooked chickpeas |
| 1 | | Teasp sesame oil |
| 1/4 | c | Chopped fresh cilantro or parsley |
| 1/4 | c | Chopped fresh basil |
