Moroccan Chickpea Stew with Tomatoes and Squash
Ingredients
- 1 can diced tomatoes
- 1 can chickpeas
- 1 cup diced kabocha squash
- 3 cloves garlic
- 1 inch fresh ginger, minced
- 1/4 red onion, diced
- 2 tsp low sodium soy sauce
- 1 cup veggie broth
- 2 tsp Moroccan spice or 1/4 tsp cinnamon, 1/2 tsp Garam Masala, 1/2 tsp chili powder, 1/4 tsp cumin
- Salt and pepper to taste
Preparation
In a medium pan, add onions and sauté until softened.
Add in garlic and ginger and sauté until fragrant.
Add in kabocha squash, tomatoes, and remaining spices. Sauté until fragrant, about 2-3 minutes.
Add in soy sauce and veggie broth.
Bring to a boil and allow to cook for about 20-25 minutes or until a good majority of the liquid is absorbed.
Pair with white rice and avocado for serving.