Moroccan Butternut Squash Stew with Chickpeas
Ingredients
1 medium butternut squash, peeled and chopped
1 can (400g) chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
400 ml vegetable broth
400 g diced tomatoes (canned)
60 ml olive oil
Method
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until it becomes soft, about 5 minutes.
Stir in minced garlic and spices, cooking for an additional minute until fragrant.
Mix in the butternut squash, chickpeas, diced tomatoes, and vegetable broth.
Simmer the stew for 25-30 minutes, or until the squash is tender.
You may also be interested in the following websites:
www.horselife.org
www.cheeseofchoice.org/
www.allmotorcycles.online
www.freescience.info