Moroccan Holiday Squash and Chickpea Stew

Ingredients

• 1 tbsp (15 mL) olive oil
• 1 large onion, chopped
• 2 tsp (10 mL) ground cinnamon
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 1/2 tsp (2 mL) ground allspice
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) cayenne pepper, or to taste
• 3 cups (750 mL) water or sodium-reduced vegetable broth
• 1 small butternut squash (1 1/2 lb/750 g), peeled, seeded and cut into 1-inch (2.5-cm) pieces
• 2 large potatoes (1 lb/500 g), peeled and cut into 1-inch (2.5-cm) pieces
• 4 medium carrots (1 lb/500 g), peeled and thinly sliced into rounds
• 3 plum tomatoes, chopped
• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 2 small zucchini (10 oz/300 g), cut into 1-inch (2.5-cm) pieces
• 2 tsp (10 mL) lemon juice
• 2 tbsp (25 mL) chopped fresh cilantro or parsley