Easy Moroccan Chickpea Stew

Easy Moroccan Chickpea Stew 

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors.
 

Total Time                                        Makes                  
Prep/Total Time: 30 min.                 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cups cubed peeled butternut squash (1/2-inch cubes)
• 1 large onion, chopped
• 1 large sweet red pepper, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• Chopped cilantro, optional

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
2. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
   

Test Kitchen tips

• Craving something heartier? Serve this dish over couscous.
• Add color and an extra layer of flavor with a chopped cilantro garnish.
  

Nutrition Facts 
1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.