Vegan Butternut Squash and Chickpea Stew {Gluten-Free}

theperfectpantry.com

Catherine Delaloye

2 tsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1 Tbsp harissa (or more, to taste)

1 tsp ground cinnamon

½ tsp ground coriander

1 large butternut squash, peeled, seeded and cut into 1-inch cubes

2 cups canned chopped tomatoes

1 19-oz can chickpeas (garbanzo beans), drained and rinsed

1 cup frozen petite green peas

¼ cup chopped flat-leaf parsley

Kosher salt and fresh black pepper, to taste

Directions at theperfectpantry.com

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