Moroccan Holiday Squash And 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

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Directions

In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer.
Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender.
Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro. Yield: 9 servings (about 2 quarts).