Easy Moroccan Chickpea Stew

• 1 tablespoon olive oil
• 2 cups cubed peeled butternut squash (1/2-inch cubes)
• 1 large onion, chopped
• 1 large sweet red pepper, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• Chopped cilantro, optional

1. In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
2. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

olive oil, butternut squash, onion, sweet red pepper, ground cinnamon, pepper, ground ginger, ground cumin, salt, chickpeas, tomatoes, water, cilantro

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