Moroccan Chickpea Stew

Name: Moroccan Chickpea Stew
Ingredients: 1 large onion, finely chopped; 2 tablespoons olive oil; 1 tablespoon butter; 2 garlic cloves, minced; 2 teaspoons ground cumin; 1 cinnamon stick (3 inches); 1/2 teaspoon chili powder; 4 cups vegetable broth; 2 cups cubed peeled butternut squash; 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 medium red potato, cut into 1-inch cubes; 1 medium sweet potato, peeled and cut into 1-inch cubes; 1 medium lemon, thinly sliced; 1/4 teaspoon salt; 2 small zucchini, cubed; 3 tablespoons minced fresh cilantro

"This spicy stew was the main dish at our family's Christmas Eve dinner. The guests, including three vegetarians, were thrilled with the abundance of squash, potatoes, tomatoes and onion. —Cindy Beberman, Orland Park, Illinois..."

INGREDIENTS

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1 large onion, finely chopped

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2 tablespoons olive oil

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1 tablespoon butter

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2 garlic cloves, minced

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2 teaspoons ground cumin

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1 cinnamon stick (3 inches)

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1/2 teaspoon chili powder

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4 cups vegetable broth

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2 cups cubed peeled butternut squash

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1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

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1 can (14-1/2 ounces) diced tomatoes, undrained

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1 medium red potato, cut into 1-inch cubes

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1 medium sweet potato, peeled and cut into 1-inch cubes

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1 medium lemon, thinly sliced

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1/4 teaspoon salt

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2 small zucchini, cubed

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3 tablespoons minced fresh cilantro

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