Moroccan Butternut Squash and Chickpea Stew - Forks Over Knives

Ingredients

• 1 small butternut squash, peeled and cut into ¾-inch pieces (3 cups)
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• ½ cup chopped onion
• 4 cloves garlic, minced
• 4 cups vegetable stock
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground ginger
• Pinch of cayenne pepper
• 1 (5-ounce) package fresh baby spinach
• 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
• 1 cup cooked brown rice
• ¼ cup coarsely snipped fresh parsley
• Lime wedges