Moroccan Chickpea Stew

• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 cinnamon stick (3 inches)
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 2 cups cubed peeled butternut squash
• 1 can (15 ounces) chickpeas
• garbanzo beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium red potato, cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 medium lemon, thinly sliced
• 1/4 teaspoon salt
• 2 small zucchini, cubed
• 3 tablespoons minced fresh cilantro

1. In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer.
2. Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender.
3. Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.

onion, olive oil, butter, garlic, ground cumin, cinnamon, chili powder, vegetable broth, chickpeas, garbanzo beans, tomatoes, red potato, sweet potato, lemon, salt, zucchini, fresh cilantro

Taken from www.tasteofhome.com/recipes/moroccan-chickpea-stew/ (may not work)