Veggie Moroccan Stew

Ingredients:

• 2 Tablespoons olive oil
• 1 12 oz. bag chopped butternut squash
• 2 cloves garlic, minced
• 1 Tablespoons harissa
• 1 yellow onion, diced
• 2 Tablespoons tomato paste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 3 cups low sodium vegetable broth
• 2 medium zucchini, cut into 1/2 inch rounds
• 4 medium carrots, peeled and cut into 1/2 inch rounds
• 2 cups cauliflower, chopped
• 1/4 cup cilantro, chopped
• salt and black pepper to taste
• 1 can chickpeas, rinsed and drained 

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion for 3-4 minutes, or until softened. Add the garlic and sauté for another minute.
2. Stir in the harissa, tomato paste, ginger, cinnamon, and 1/2 cup of the low sodium vegetable broth. Bring to a boil.
3. Add the carrots, cauliflower, butternut squash, zucchini, and remaining vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
4. Add the cilantro and chickpeas, and season with salt and pepper. Serve with choice of couscous or rice. 
5. Enjoy!