Butternut Squash and Chickpea Stew Recipe Guide | Heather Carey

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 teaspoon each coarse salt and pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons turmeric
• 3 cups cooked chickpeas (or 1 large canned)
• 1 medium butternut squash, peeled, seeded and diced (or 4 cups frozen butternut squash)
• 1 32-ounce can diced tomatoes
• 2 cups low sodium chicken stock