African Squash and Chick Pea Stew

Name: African Squash and Chick Pea Stew
Ingredients: 4 teaspoons California Olive Ranch extra virgin olive oil; 2 large onions, chopped (2 cups); 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 1/4 teaspoon salt; 1/4 teaspoon ground red pepper (cayenne); 2 cups peeled, seeded and cubed butternut squash (1-inch cubes); 2 cups vegetable broth; 1 can (14 1/2 oz.) low-sodium diced tomatoes, undrained; 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed; 1 1/2 cups thinly sliced okra; 1/2 cup chopped fresh cilantro leaves; 1/3 cup raw unsalted hulled pumpkin seeds (pepitas), toasted

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