Kabocha Squash Citrus Chestnut Stew

• 1/2 C olive oil
• 1/2 C Red Onion, sliced
• 1/2 C Bell Pepper, chopped
• 1/2 TSP Himalayan Salt
• 1/4 TSP Clove Powder
• 1 TSP Sweet Cinnamon Powder
• 2 TSP Ginger Root Powder
• 1/2 C Cranberries (fresh)
• 2 1/2 Pounds Kabocha Squash, seeded & cubed (about 1/2 of a large Kabocha or 4 Cups)
• or Butternut Squash, peeled, seeded & cubed
• 1 TSP Orange Zest
• 1/2 C Orange Juice
• 2 C Water
• 1 C Chickpeas, cooked
• 1/2 C Chestnuts, roasted

1. In a large non-stick pan, heat the oil over medium-high flame. Add the onion and pepper and cook for 5 minutes, stirring often.
2. Add the remaining ingredients, cover, and bring to a boil. Simmer for 25-30 minutes, until the skin of the squash can be pierced with a fork.

olive oil, red onion, bell pepper, salt, ubc, cinnamon powder, ginger, cranberries, butternut, orange zest, orange juice, water, chickpeas, chestnuts

Taken from www.epicurious.com/recipes/member/views/kabocha-squash-citrus-chestnut-stew-50162896 (may not work)