Butternut Squash and Chickpea Stew

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Ingredients

 Serves 4

  • 1 small onion
  • 2 Tbsp olive oil
  • 1 medium yellow squash
  • 1 medium zucchini squash
  • 1 medium butternut squash
  • 1 15 oz can diced tomatoes
  • 1 15 oz can chickpeas, rinsed
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp pumpkin pie spice
  • Crushed red pepper flakes to taste
  • Cilantro

 

Heat the olive oil in a large pot over medium heat. Chop and cook the onion until tender, 6 to 8 minutes. Add the zucchini (cut into 1 ½ inch cubes) and cook until browned, 3 to 5 minutes. Add the butternut squash (cut into ½ inch cubes), tomatoes, chickpeas, and seasonings. Cover and cook until the squash is tender, 15 to 18 minutes. Serve over couscous or orzo and top with cilantro.