Chickpea and Squash Moroccan Stew - Miranda Café

Ingredients

• 2 tsp of coriander seeds (grind in a mortar)
• 1 tsp of cumin seeds (grind in a mortar)
• 1 medium-size cinnamon stick (break into smaller pieces with your hands)
• 1/2 tsp of chili flakes
• 1/4 tsp of hing, or substitute for 1 clove of garlic, minced
• 1 to 2 hot chilies, finely chopped (optional)
• 1 sweet bell pepper, diced small
• 2 stalks of celery, finely chopped
• 3 stalks of green onion, finely chopped
• 2 handfuls of raisins, any kind
• half a squash, chopped into chunks
• 2 carrots, chopped into chunks
• 2 potatoes, chopped into chunks
• 2 tomatoes, chopped in medium size cubes
• Oil for cooking
• 2 drained tins of chickpeas
• 1 cube of vegetable stock diluted into 1,5 liters of water
• Salt to taste
• Fresh coriander, finely chopped including stalks