Moroccan Stew

Moroccan Stew

Ingredients

1 Tbsp. olive oil

1/2 Cup Chopped Cabbage

2 tsp. ginger

1/2 tsp powdered cumin

1 lb. butternut squash, peeled and chopped

1 (15.5 ounce) can garbanzo beans, drained and rinsed

1 tsp cinnamon

1 (14.5 ounce) can diced tomatoes with juice

1 ½ Cups Water

½ tsp. Black Pepper to Taste

1 Tbsp. lemon juice

1 tsp. salt

1 tsp. ground coriander

1 dash cayenne pepper (optional)

Directions

Heat the olive oil in a large skillet over medium high heat, and cook the cabbage and ginger for about 2 minutes, until browned.
Mix the squash, garbanzo beans, tomatoes with juice, and water into the skillet. Season with salt, coriander, cinnamon, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until squash is tender. Serves 8