Easy Moroccan Chickpea Stew

1 tablespoon olive oil

2 cups cubed peeled butternut squash (1/2-inch cubes)

1 large onion, chopped

1 large sweet red pepper, chopped

1 teaspoon ground cinnamon

1/2 teaspoon pepper

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

1/4 teaspoon salt

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

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

1 cup water

Chopped cilantro, optional

In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Craving something heartier? Serve this dish over couscous.

Add color and an extra layer of flavor with a chopped cilantro garnish.