Recipe: Butternut Squash, Chickpea & Lentil Moroccan Stew

Ingredients

• 1 teaspoon olive or coconut oil
• 1 white onion, chopped
• 6 cloves of garlic, crushed
• 2 teaspoons cumin
• 1/2 teaspoon cinnamon
• sea salt and freshly ground black pepper, to taste
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (28 oz) diced tomatoes
• 3 cups organic vegetable broth
• 1 pound butternut squash, diced large (about 4 cups)
• 1 cup green lentils, rinsed well
• 1/8 teaspoon saffron
• juice of 1/2 a lemon
• few dashes of red pepper flakes, if desired
• 1/3 cup chopped cilantro
• a few basil leaves, chopped

From the kitchen of: Ambitious Kitchen