Moroccan-Spiced Vegetarian Chili | Williams Sonoma

Ingredients

• 4 large ancho chilies
• 3 cups water
• 4 large whole garlic cloves, plus 6 large cloves, sliced
• 1 yellow onion, chopped
• 1 1/2 tsp. ground turmeric
• 1 1/2 tsp. ground cinnamon
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 1 can (28 oz.) chopped tomatoes
• 1 butternut squash, 1 1/4 lb., halved, seeded, peeled and cut into<br>  1/2-inch cubes
• 2 cans (15 1/2 oz. each) chickpeas
• 2 zucchini, cut into 1/2-inch dice
• 1/3 cup sliced dried apricots
• 1/3 cup sliced pitted prunes