Chicken Tenderloin, Butternut Squash And Chickpea Stew

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Washington Post


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1 1/2 pounds chicken tenderloins

1 1/2 teaspoons ground cumin


Freshly ground black pepper

2 tablespoons olive oil

1 small onion, cut into very small dice (2/3 cup)

12 ounces peeled butternut squash, cut into 1/2-inch dice (3 cups)

1 1/2 cups cooked no-salt-added chickpeas, drained

2 cups homemade or no-salt-added chicken broth

1 tablespoon cornstarch

Freshly squeezed juice of 1 lemon (2 tablespoons)

2 tablespoons coarsely chopped parsley, for garnish

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