Serve with whole wheat couscous, sliced tomatoes garnished with fresh mint leaves, nonfat plain yogurt, and imported olives.
1 tbsp olive oil
1 medium onion, chopped
2 cups cubed butternut squash
1 can vegetable or chicken broth (10 oz)
1 pinch each of ground cinnamon, ginger, turmeric and/or cumin
1 can chickpeas (15 oz), rinsed and drained
Harissa or other hot sauce
Heat olive oil in a skillet over medium high heat. Add onions and cook until they begin to soften, about 5 minutes. Add squash, broth, spices and salt, simmer till squash is soft, about 10 minutes. Add chickpeas and cooks till heated through. Stir in harissa or other hot sauce to taste.
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