Garbanzo Pumpkin Stew

* 1 tablespoon olive oil
* 1/2 onion, chopped
* 3 cloves garlic, minced
* 1 (15.5 ounce) can pumpkin
* 1 (15.5 ounce) can garbanzo beans, drained and rinsed
* 3 carrots, peeled and chopped
* 1 (15.5 ounce) can diced tomatoes with juice
* 2 cups vegetable broth
* 1 tablespoon sugar
* 1 tablespoon lemon juice
* 1 teaspoon salt
* 1 teaspoon each fenugeek, graham marsala, curry
* 1/2 teaspoon red pepper flakes

1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Number of Servings: 6

Recipe submitted by SparkPeople user JWARD199.