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Ingredients
  

  • 1 cup chopped onion
  • 3 garlic cloves chopped
  • 1 teaspoon salt
  • 1/2 teaspoon each: pepper coriander, cumin, turmeric, ginger, cayenne pepper, paprika
  • 1 1/2 cup water or vegetable stock
  • 1 14 1/2- ounce can diced tomatoes drained
  • 2 tablespoons fresh lemon juice
  • 3 cups 1-inch cubed peeled butternut squash
  • 2 cups chopped carrots sliced to 1" thick rounds
  • 2 tbs fresh parsley
  • 2 tbs olive oil
  • 1 can garbanzo beans drained and rinsed

Instructions
 

  • Heat oil in large saucepan over medium heat. Add onion and sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute.
  • Mix in paprika and next 8 ingredients. Add water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots.
  • Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes.
  • Add Parsley and chickpeas for last 10 minutes.
  • Season with salt and pepper