• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

A delicious and hearty Moroccan influenced chickpea stew with butternut squash and zucchini, served over lemony herb couscous with almonds.

• 1 can (15oz) chickpeas/garbanzo beans
• 3 fresh tomatoes/ 1 can (10z) can tomato puree
• 1 medium onion, grated
• 3 cloves of garlic, grated
• 1 cup butternut squash, diced
• 1 zucchini, diced
• 2 tbsp olive oil
• 1 tbsp (or 1/2 for less heat) chili paste
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp coriander powder
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp cinnamon
• Salt & Pepper to taste
• 1 tbsp sugar (optional)
• Juice of 1/2 lemon
• 1/2 tsp sumac (optional)

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