Moroccan Style Squash Stew
Ingredients
- One 1 1/2-pound winter squash—peeled, seeded and diced
- 3 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 3 medium onions, finely chopped
- 3 garlic cloves, minced
- 2 cups vegetable or chicken broth
- One 14-ounce can Italian peeled tomatoes, drained and chopped
- 1 carrot, finely chopped
- 1 parsnip, finely chopped
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- Kosher salt
- 1/2 cup canned chickpeas, drained
- 1/4 cup coarsely chopped cilantro
- 1 tablespoon fresh lemon juice
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