Moroccan Butternut Squash Stew with Chickpeas and Lentils

Ingredients

• 1 (15.5 ounces) can chickpeas, rinsed and drained
• 2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 2 1/2 cups low sodium vegetable broth
• 6 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 medium yellow onion, chopped
• 4 cups cubed butternut squash (about 1 medium-sized squash)
• 1/2 teaspoon salt
• 4 pieces of naan bread
• 1/3 cup chopped cilantro
• 1/4 teaspoon freshly ground black pepper
• Juice of 1/2 lemon
• 1 cup green lentils, rinsed well
• 1 teaspoon cinnamon
• 1 (14.5 ounces) can crushed tomatoes