Halal Moroccan Chickpea and Butternut Squash Stew

• 1 medium butternut squash, peeled and cubed
• 2 cans chickpeas, drained
• 1 large onion, chopped
• 3 tomatoes, chopped or 1 can diced
• 3 garlic cloves, minced
• 1 tsp cumin, 1 tsp ginger, 1 tsp cinnamon, 1 tsp paprika, 1/2 tsp turmeric
• 2 tbsp olive oil, salt, 3 cups vegetable broth, fresh cilantro or parsley

1. 1Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. 2Add all spices and tomatoes; cook 3-4 min until fragrant.
3. 3Stir in squash, chickpeas and broth. Bring to boil, then simmer covered 30-35 min until squash is tender.
4. 4Adjust seasoning and garnish with herbs. Serve with couscous.

Nutrition values are estimates.