Moroccan Butternut Squash & Chickpea Stew

I mean, if these brilliant colors don't lift your spirits, this elegant vegetable stew absolutely will!

Warm spices like ginger, cumin and cinnamon mingled with caramelized butter nut squash, chunks of sweet bell pepper, garlic, chickpeas and beautiful fresh spinach in a slightly creamy broth---THIS is comfort and happiness in a bowl.

It also feels a bit exotic, and don't we require exotic once in a while?

**Cooks note--this soup freezes very well by the way.

Ingredients--

1 med-large whole butternut squash

1 red pepper

1 yellow pepper

2 cups of fresh spinach

2 garlic cloves, minced

1 sweet onion, roughly chopped

1 28 oz. can of plum whole tomatoes ( I prefer San Marzano)

1/2 can of unsweetened Coconut milk ( if you use sweetened, just add 2 tablespoons)

1 tablespoon of cumin

1 tablespoon of cinnamon

1 tea spoon of ginger

salt & pepper to taste

A handful of fresh Cilantro. If you don't care for cilantro, fresh Basil is a nice substitute!

Preheat your oven to 400 degrees.

Carefully slice the butternut squash in half. Remove and discard the seeds.

Drizzle both sides with olive oil then place them squash side down ( skin side up) onto onto a baking sheet.

Roast the squash until skin is charred a bit and the inside is fork tender. Set aside t cool a bit.

Meanwhile, seed both bell peppers and chop or tear them into nice chunks. You don't need to be fussy here. Big chunks are what we want!

In a medium sauce pan or Dutch oven, saute the onions, the bell peppers and the garlic in a bit of olive oil until fragrant. Add all of the spices and the chickpeas and stir over med to low heat for one minute.

Add the can of tomatoes and stir for another minute.

Add the chicken stock. Mix everything together.

Now, scoop out the roasted butternut and add to the pan. Discard the outer flesh.

Let all of this simmer for about 15 minutes.

Lastly, add the fresh spinach and a half cup of unsweetened Coconut milk.

Simmer for 5 minutes on low heat.

Serve with fresh Cilantro and or Basil, stems and all. ENJOY!