Butternut Squash, Chickpea & Lentil Moroccan Stew

• 1 tablespoon olive or coconut oil
• 1 medium white or yellow onion, chopped
• 6 cloves of garlic, minced
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can crushed tomatoes
• 2 1/2 cups organic low sodium vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 4 cups cubed butternut squash (from about 2 pounds butternut squash)
• 1 cup green lentils, rinsed well
• 1/2 teaspoon salt
• Freshly ground black pepper
• fresh juice of 1/2 a lemon
• 1/3 cup chopped cilantro
• Optional: a few basil leaves, chopped

Instructions:

• Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
• Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
• Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
• Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren’t vegan. Makes 4 servings – about 2 cups each.