Moroccan Stew with Butternut Squash and Chickpeas

Name: Moroccan Stew with Butternut Squash and Chickpeas
Ingredients: 2 tablespoons olive oil; 3 cups cubed butternut squash ( (½ inch cubes)); 1 cup chopped onion ((about 1 medium onion)); 1 cup chopped carrots ( (about 2 carrots)); 3/4 cup chopped celery ((about 2 stalks)); 4 cloves garlic, pressed or minced; 2 teaspoons curry powder; ¼ teaspoon cinnamon; ¼ teaspoon red pepper flakes; 4 cups chopped kale ( (tough ribs removed)); 1 can (28 oz.) diced tomatoes, undrained; 3 cups vegetable broth; ½ teaspoon salt; 1 can (15 oz.) chickpeas, rinsed and drained ( (1 ½ cups)); ½ cup golden raisins; 1 tablespoon freshly squeezed orange juice; Cooked couscous or rice; Fresh chopped cilantro and plain Greek yogurt, for serving

"Moroccan stew with squash and chickpeas boasts a medley of vegetables, raisins, and spices. Serve with couscous for a meatless main dish. ..."

INGREDIENTS

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2 tablespoons olive oil

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3 cups cubed butternut squash ( (½ inch cubes))

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1 cup chopped onion ((about 1 medium onion))

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1 cup chopped carrots ( (about 2 carrots))

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3/4 cup chopped celery ((about 2 stalks))

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4 cloves garlic, pressed or minced

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2 teaspoons curry powder

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¼ teaspoon cinnamon

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¼ teaspoon red pepper flakes

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4 cups chopped kale ( (tough ribs removed))

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1 can (28 oz.) diced tomatoes, undrained

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3 cups vegetable broth

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½ teaspoon salt

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1 can (15 oz.) chickpeas, rinsed and drained ( (1 ½ cups))

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½ cup golden raisins

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1 tablespoon freshly squeezed orange juice

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Cooked couscous or rice

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Fresh chopped cilantro and plain Greek yogurt, for serving

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