SQUASH AND CHICKPEA STEW

The Native American foodway of the Three Sisters, beans, squash and corn, is combined with warm spices in this easy, autumn stew.  The corn is swapped with tomatoes—and by using canned ingredients, the dish comes together quickly.  A great vegetarian side for holiday meals, or dinner all by itself.

• 2 cups butternut squash, peeled, cut into small cubes
• 1 15 oz can chickpeas/garbanzo beans, rinsed and drained
• 1 14 ½ oz can diced tomatoes, with juice
• 1 sweet red pepper, chopped
• 1 onion, chopped
• 1 tblsp olive oil
• Cinnamon, black pepper, salt, ground ginger, cumin, to taste
• 1 tblsp smooth peanut butter
• 1 cup water or vegetable broth

Heat oil in heavy saucepan or Dutch oven.  Add cut vegetables and cook for 5 minutes, stirring occasionally.  Stir in seasonings until fragrant and vegetables are coated.  Stir in tomatoes, chickpeas, water and peanut butter—stir.  Cover and simmer until squash is tender—8 to 10 minutes.    Garnish with chopped parsley or cilantro.

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