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.
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