Ingredients
1 large onion, finely chopped2 tablespoons olive oil1 tablespoon butter2 garlic cloves, minced2 teaspoons ground cumin1 cinnamon stick (3 inches)1/2 teaspoon chili powder4 cups vegetable broth2 cups cubed peeled butternut squash1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 medium red potato, cut into 1-inch cubes1 medium sweet potato, peeled and cut into 1-inch cubes1 medium lemon, thinly sliced1/4 teaspoon salt2 small zucchini, cubed3 tablespoons minced fresh cilantro
Preparation
In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer.
Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender.
Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.
