African Squash and Chick Pea Stew

Ingredients

• 2 cups butternut squash peeled seeded cut into 1-inch cubes
• 15 oz garbanzo beans rinsed drained canned (garbanzo beans)
• 14.5 oz canned tomatoes diced low-sodium undrained canned
• 0.5 cup cilantro leaves fresh chopped
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red (cayenne)
• 0.5 teaspoon turmeric 
• 1.5 cups okra thinly sliced
• 4 teaspoons olive oil 
• 2 cups onion chopped
• 0.3 teaspoon salt 
• 0.3 cup pumpkin seeds raw unsalted hulled toasted (pepitas)
• 2 cups vegetable stock 

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven

Directions

1. In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the oil over medium heat.
2. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown.
3. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas.
4. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
5. Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.
6. Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.