Moroccan-Style Squash Stew

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One 1 1/2-pound winter squash—peeled, seeded and diced

3 tablespoons vegetable oil

2 teaspoons cumin seeds

1 teaspoon ground coriander

1/2 teaspoon sweet paprika

3 medium onions, finely chopped

3 garlic cloves, minced

2 cups vegetable or chicken broth

One 14-ounce can Italian peeled tomatoes, drained and chopped

1 carrot, finely chopped

1 parsnip, finely chopped

1/4 teaspoon cayenne pepper

1/4 teaspoon cinnamon

Kosher salt

1/2 cup canned chickpeas, drained

1/4 cup coarsely chopped cilantro

1 tablespoon fresh lemon juice

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