2Tablespoonsunrefined coconut oil or olive oilI use coconut oil and I really like Barlean’s
1onionchopped
3clovesgarlicchopped
2teaspoonspaprika
1teaspoonsea salt + extra for seasoning at the end
¾teaspoonground cumin
½teaspoonfreshly ground black pepper or to taste
½teaspoonground coriander
½teaspoonground turmericfeel free to add more if you like it
½teaspoonground ginger
1/8teaspooncayenne pepperoptional
3cups1-inch cubes of peeled butternut squashabout 1 ½ pounds
2large carrotspeeled and cut into ¾-inch pieces
1poundfresh tomatoespeeled, seeded and diced or 14 ounces boxed, drained
2Tablespoonsfresh lemon juice
1 ½cupscooked chickpeas or 1 15-ounce candrained and rinsed
a handful of golden raisins or currants
1cupchicken stockvegetable stock or water
Instructions
Heat oil in a large saucepan over medium heat. Add the onion and sauté until tender and translucent, about 6 minutes. Add garlic and cook another 1 minute or until fragrant.
Add salt, pepper and all spices to the onions. Sauté for a minute.
Add the squash and carrots and toss to coat with the spices.
Add tomatoes, lemon juice, chickpeas, raisins and stock/water. Bring to a boil and cover. Lower the heat and simmer over low or medium/low heat until squash is tender and flavors have melded, about 40 minutes. Taste for seasoning and add extra salt and pepper as desired.
Notes
Feel free to stir some spinach or chopped chard leaves in at the end. Delicious served over quinoa, millet, rice, spaghetti squash or couscous.