Butternut Squash, Chickpea & Lentil Moroccan Stew | Recipe Cart

Ingredients

• 1 tablespoon olive or coconut oil
• 1 medium white or yellow onion, chopped
• 6 cloves of garlic, minced
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can crushed tomatoes
• 2 1/2 cups organic low sodium vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 4 cups cubed butternut squash (from about 2 pounds butternut squash)
• 1 cup green lentils, rinsed well
• 1/2 teaspoon salt
• Freshly ground black pepper
• fresh juice of 1/2 a lemon
• 1/3 cup chopped cilantro
• Optional: a few basil leaves, chopped