WINTER SQUASH AND CHICKPEA STEW

1 tablespoon olive oil

2 cups cubed peeled winter squash

1 large onion, chopped

2 cloves garlic minced

2 tablespoons grated ginger

1 large sweet red pepper, chopped

1/2 teaspoon chili powder

1/2 teaspoon coriander

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 can (15 ounces) chickpeas, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 cup chicken stock

Chopped cilantro, optional

In a Dutch oven, heat oil over medium-high heat. Add squash, onion, garlic, ginger 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 remaining ingredients; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro. 

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