Ingredients
– 1 large butternut squash, peeled and chopped
– 400 g canned chickpeas, drained
– 1 can (400 ml) diced tomatoes
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 teaspoon cinnamon
– 500 ml vegetable broth
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, cooking until the onion is soft, about 5 minutes.
3. Stir in the spices, including cumin, coriander, and cinnamon, and cook for an additional minute.
4. Add the butternut squash, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
5. Lower the heat and let simmer for 30 minutes or until the squash is tender. Serve warm.
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