Chickpea and Butternut Squash Stew

1 medium butternut squash, cubed
5 tbsp olive oil
2 cans chickpeas
3 medium carrots, chopped
2 medium onions, diced
8 cloves garlic, diced
1 28oz can crushed tomatoes
1/2 cup parsley leaves
1/2 cup parsley stems
vegetable broth or water
4 tsp harissa (or to taste)
1 1/2 tsp cumin
1 tsp papricka
1/2 tsp cinnamon

Preheat oven to 375º; peel butternut squash and cube into around 1 inch cubes. Toss in 2 tbsp olive oil and roast squash for 30 minutes until tender but still firm.

Meanwhile, dice the onion, saute onions with remaining olive oil for 4-5 minutes until they begin translucent. Add garlic and carrots, parsley stems, cumin, cinnamon, and papricka. Cook a few minutes more.

Add one cup vegetable broth, bring to a simmer and cook about 10 minutes, until carrots are tender.

Add tomatoes, chickpeas, and roasted squash. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, and another 1/2 cup vegetable broth (or water). Simmer, uncovered, until flavors meld, another 3 minutes.

Season with salt and pepper to taste.

Serving Size: makes 12-15 1 cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user FILLEINGREEN.