Vegan butternut squash stew with garbanzo beans

Name: Vegan butternut squash stew with garbanzo beans
Ingredients: 2 1/2 pounds butternut squash, peeled and flesh cut into 1 1/2 cubes; 1 red onion, thinly sliced; 16 ounces can of garbanzo beans, drained, rinsed and thoroughly patted dry; 13.5 ounces full fat coconut milk; 1 teaspoon freshly grated ginger; 2 teaspoons Panch phoron/ Bengali five spice (see note #1); 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cayenne (use less if you do not like things spicy); 1 teaspoon smoked paprika; 1/4 cup toasted coconut flakes (see note #2); 1/2 lime, juiced (add more if you prefer things tart); chopped cilantro, for garnish; vegetable oil; kosher salt; Note #1: You can find panch phoron at any Indian grocery store or online. If you don't have it, use equal parts of mustard seeds, nigella seeds, fenugreek seeds, fennel seeds and cumin seeds.; Note #2: Since the original dish is on the sweeter side, I used sweetened coconut flakes (roasted at 400F for 3-4 minutes, until they were slightly browned). If you like things less sweet, feel free to use unsweetened coconut flakes.