What's Cooking Wednesday:  Butternut Squash and Chickpea Stew

Serves 4, Total prep/cook time:  35 min.

Ingredients:

• 1 chopped onion
• 2 TBSP olive oil
• 2 zucchinis (cut into 1 1/2 in. pieces)
• 1 butternut squash (cut into 1/2 in. pieces)
• 1 15.5 oz can diced tomatoes (use liquid/juice too)
• 1 15.5 oz. can chickpeas (rinsed)
• 1 tsp. ground ginger
• 1 tsp. ground coriander
• Salt and pepper to taste
• Cilantro (diced to garnish)
• Can serve over cooked quinoa for extra protein!

Directions

1. Cook onion in olive oil in large pot over medium heat until tender (6-8 min,).  
2. Add zucchini and cook until browned (3-5 min.).
3. Add butternut squash, tomatoes, chickpeas, ginger, and coriander.  Add salt and pepper to taste.  Cover and cook until squash is tender (15-18 min.).  Stir occasionally to avoid sticking.
4. Serve over quinoa (if desired).  Garnish/top with cilantro.  Enjoy!