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     Title: Easy Moroccan Chickpea Stew
Categories: Squash, Vegetables, Beans, Herbs
     Yield: 4 servings

     1 tb Olive oil
     2 c  Butternut squash; peeled,
          - diced (1/2" cubes)
     1 lg Onion; chopped
     1 lg Sweet red pepper; chopped
     1 ts Ground cinnamon
   1/2 ts Pepper
   1/4 ts Ground ginger
   1/4 ts Ground cumin
   1/4 ts Salt
    15 oz Can chickpeas or garbanzo
          - beans; rinsed, drained
14 1/2 oz Can diced tomatoes;
          - undrained
     1 c  Water
          Cilantro; chopped (optional)

 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.

 Add chickpeas, tomatoes and water; bring to a boil. Reduce heat;
 cover and simmer until squash is tender, about 8 minutes. If
 desired, top with cilantro.

 Recipe by Heather Demeritte, Scottsdale, Arizona

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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