Ingredients
1 tablespoon olive oil2 cups cubed peeled butternut squash (1/2-inch cubes)1 large onion, chopped1 large sweet red pepper, chopped1 teaspoon ground cinnamon1/2 teaspoon pepper1/4 teaspoon ground ginger1/4 teaspoon ground cumin1/4 teaspoon salt1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 cup waterChopped cilantro, optional
Preparation
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.
Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
