Ingredients

1. 1 small butternut squash or half of large
2. ½ cup shredded white cabbage
3. 1 15.5 oz chickpeas or garbanzos can - drained and rinsed
4. 1 14 oz diced tomatoes can
5. 1 tablespoon olive oil
6. 2 teaspoon fresh grated ginger
7. 1 teaspoon cumin powder
8. 2 teaspoon coriander powder
9. 1 teaspoon cinnamon powder
10. 2 cups water
11. 1 teaspoon salt
12. 1/4 teaspoon black pepper

Directions

1. Peel butternut squash and dice in 1 inch cubes
2. Heat a heavy bottom saucepan
3. Add oil, cabbage and sauté for 2 minutes
4. Add ginger, cumin powder, coriander powder, cinnamon powder and sauté and stir until slightly brown.
5. Add can of tomatoes with the juice, chickpeas and finally the cubed butternut squash
6. Mix well
7. Add 2 cups water, salt and black pepper. Mix thoroughly
8. Cover pan and simmer for 1/2 an hour, stirring every 10 mins
9. Serve hot with couscous or rice
10. Garnish with chopped fresh coriander leaves and drizzle with lemon juice

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