African Squash and Chickpea Stew Recipe - BettyCrocker.com

Ingredients

• 4 teaspoons olive oil
• 2 large onions, chopped (2 cups)
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 2 cups butternut squash, peeled, seeded, cut into 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*