African Squash and Chick Pea Stew
• 4 teaspoons California Olive Ranch extra virgin olive oil
• 2 large onions, chopped (2 cups)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• 2 cups peeled, seeded and cubed butternut squash (1-inch cubes)
• 2 cups vegetable broth
• 1 can (14 1/2 oz.) low-sodium diced tomatoes, undrained
• 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
• 1 1/2 cups thinly sliced okra
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup raw unsalted hulled pumpkin seeds (pepitas), toasted
1. In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the olive oil over medium heat. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown.
2. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
3. Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon olive oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.
4. Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.