Ingredients
4
teaspoons olive oil
2
large onions, chopped (2 cups)
1
teaspoon ground coriander
1 1/2
teaspoons ground cumin
1/2
teaspoon ground cinnamon
1/2
teaspoon ground turmeric
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
2
cups butternut squash, peeled, seeded, cut into 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*
Preparation
In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the 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. 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.
Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon 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.
Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.
