African Squash And Chick Pea Stew

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
307
FAT
38%
CHOL
0%
SOD
64%

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Ingredients for 4 servings

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*

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