Moroccan-style Squash Stew

Serves 4

1 1 ½ lb winter squash (butternut, or other), peeled and cubed

3 tbsp olive oil (divided)

2 tsp cumin seed

2 tsp ground coriander

½ tsp sweet paprika

3 medium onions, finely chopped

3 garlic cloves, minced

2 cups vegetable or chicken broth

1 14-oz can diced, peeled Italian tomatoes

1 carrot, finely chopped

1 parsnip, finely chopped (optional)

1/8 tsp cayenne pepper (or to taste)

¼ tsp ground cinnamon

1 tsp salt

½ cup canned chickpeas, drained

¼ cup coarsely chopped cilantro

1 tbsp freshly squeezed lemon juice

Preheat oven to 350ºF.

  1. On a baking sheet, toss the squash with 2 tbsp. of the oil and roast for 15 minutes.
  2. In an large saucepan, toast the cumin, coriander and paprika for moderate heat, stirring, for 2 minutes. Transfer to a small bowl to cool.
  3. Heat the remaining tablespoon of oil in the saucepan. Add the onions and garlic and cook over moderate heat for 10 minutes.
  4. Add the squash, broth, tomatoes, carrot, parsnip, cayenne, cinnamon and toasted spices. Season with salt and bring to a boil.
  5. Cover and simmer over low heat for 10 minutes.
  6. Uncover, add the chickpeas and simmer for 10 minutes.
  7. Stir in the cilantro and lemon juice and serve.

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