Halal Moroccan Pumpkin and Chickpea Stew - Warming

• 1 small pumpkin or butternut squash (about 1.5 lb), peeled and cubed
• 2 cans chickpeas, drained
• 1 onion, chopped
• 3 garlic cloves
• 1 tsp cumin, 1 tsp cinnamon, 1 tsp ginger, 1 tsp paprika
• 2 tbsp olive oil, salt, 3 cups vegetable broth, fresh parsley

1. 1Heat oil and sauté onion and garlic. Add spices and cook 1 min.
2. 2Add pumpkin cubes and chickpeas. Stir to coat.
3. 3Pour in broth. Simmer covered 30-35 min until pumpkin is soft.
4. 4Mash some pumpkin for thickness. Garnish with parsley.

Nutrition values are estimates.