Butternut Squash and Chick Pea Stew

This dish has great Indian warm flavors with cinnamon, coriander, and cumin. This recipe takes longer to make than I usually cook, but it is not "active" cooking time, and I usually use the time it is cooking to do something else.

Serves 4

Ingredients:
1 bag pre-cut butternut squash (4 cups)
1 can chick peas, drained and rinsed
1 can tomatoes
32 ounces chicken or vegetable broth (Organic if you can)
1/2 onion chopped
2 cloves garlic chopped
1 teaspoon ground cinnamon (no need to measure precisely)
1/2 teaspoon coriander seeds, crushed (if you don't have them, add an extra 1/4 cup chopped cilantro into the cooking soup)
1 teaspoon ground cumin (no need to measure precisely)
red pepper flakes (to taste)
1/4 cup raisins (golden raisins if you have them)
Chopped cilantro (for garnish)

In a soup pot, add a little oil and the onion and cook over medium heat until golden, about 5 minutes. Add the tomatoes, garlic, and spices, and cook until the tomatoes start to cook down, about 5 minutes. Be careful not to let the garlic burn. Add the squash, chick peas, raisins, and chicken broth and bring to a simmer. Cover, and let simmer for 20 minutes, or until the squash is fork tender.

Serve in a bowl and top with some chopped cilantro. Hearty and delicious!