Moroccan Stew – Joanna Tymkiw

Ingredients

• 2 tsp salt
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cayenne pepper
• 1 g ground black pepper
• 4 tbsp coconut oil
• 1 large onion
• 2 (400ml) cans of chickpea
• 4 cups butternut squash
• 2 cloves of garlic
• ¼ cup tomato paste
• 4 cups vegetable stock
• plain vegan yogurt or vegan sour cream
• fresh mint