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Serves 4
1 1 ½ lb winter squash (butternut, or other), peeled and cubed
3 tbs olive oil
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 tbs freshly squeezed lemon juice
Preheat oven to 350ºF.
1. On a baking sheet, toss the squash with 2 tbs of the oil and roast for 15 minutes.
2. In an large saucepan, tast the cumin, coriander and paprika for moderate heat, stirring, for 2 minutes. Transfer to a small bowl to cool.
3. Heat the remaining tbs 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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