Moroccan Stew

I discovered this recipe, where else, on Pinterest.  I didn't have one of the spices listed, so I substituted a little cayenne pepper instead.  Where this recipe calls for butternut squash, I was fortunate enough to have leftover Fall roasted vegetable soup from a couple of months ago in the freezer, which worked out perfectly. Serves 2-3.



Ingredients:
Olive oil
~1/4 onion, diced
1 clove garlic, minced
Pinch of cayenne pepper
1/4 tsp cinnamon
1/2 tsp coriander
1/2 butternut squash, roasted, cubed
1 10oz can diced tomatoes
1 10oz can chickpeas
~1/2 cup frozen peas
~1/4 cup parsley chopped

In a medium sauce pan, add the olive oil over medium heat.  Add the onions, saute until translucent.  Add the garlic and spices.  Add the butternut squash, tomatoes, and chickpeas.  Simmer for ~15 to 20 minutes. Add the peas, cook for about another 5 minutes, remove from heat and add parsley.  Serve hot over couscous or rice
*To roast butternut squash: preheat oven to 400 degrees, cut the squash in half, spoon out the seeds, lay skin side down and roast for about 45 minutes.  After the squash has cooled, remove the skin.