Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 cups vegetable broth
- 28 oz canned crushed tomatoes
- 1 butternut squash, diced
- 20 oz canned chickpeas, drained and rinsed
- 1 bay leaf
- fresh parsley, for garnish
Instructions
- In a large pot over medium heat add the oil, onion and carrot and cook, stirring frequently, until the veggies start to soften.
- Add the garlic, cinnamon, cumin, coriander, salt and red pepper flakes and cook, an additional 1-2 minutes.
- Add the veggie broth, crushed tomatoes, butternut squash, chickpeas and bay leaf and bring to a boil.
- Reduce heat and simmer, uncovered, for 25 minutes or until the squash is tender.
- Serve with naan and a sprinkle of parsley if desired.
Nutrition (estimated per serving)
Calories: 234kcalCarbohydrates: 44gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1336mgPotassium: 1092mgFiber: 11gSugar: 12gVitamin A: 17277IUVitamin C: 42mgCalcium: 162mgIron: 4mg
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