Winter Squash & Chick Pea Stew

Winter Squash & Chick Pea Stew

Ingredients:
1 Tbs. olive oil
1 small onion, diced
1 pound of squash (recommended: butternut or pumpkin, though I'm sure others would work just as well), diced
1 tsp. ground cumin
1 tsp. ground corriander
1/2 tsp. garlic powder
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
pinch of cinnamon
pinch of nutmeg
salt & pepper to taste
1 or 2 red new potatoes, diced
1 (15.5 ounce) can of chick peas, drained and rinsed
2-4 cups of vegetable stock (depends on your desired texture/thickness)
4-6 ounces of spinach (fresh or frozen)

Directions:
In a large soup pot over medium-low heat, cook the onion and squash (I used butternut squash straight from the freezer and threw a lid on the pot to sort of steam everything) until softened, about 7-9 minutes. Stir in all spices, making sure the squash mixture is well coated in spice before adding the potatoes and chick peas. Stir to combine, then add enough stock to reach your desired thickness, keeping in mind that the potatoes will absorb some of the liquid as they cook. (I used just over 2 cups for a thicker consistency.) Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the potatoes are slightly more than fork tender. Stir in the spinach at the last minute, adjust the seasoning as desired, and simmer for another few minutes until the spinach has wilted but still retains its bright green color.

Enjoy!