Ingredients
1 medium onion, chopped
1 tablespoon olive oil
1 small butternut squash, chopped (about 1 1/2 cups worth)
1 medium potatoes, peeled and chopped
3/4 cup chopped carrots
1/2 cup chopped celery
3 plum tomatoes, chopped
1 can garbanzo beans
2 teaspoons cinnamon
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
pinch of cayenne pepper
1 1/2 cups vegetable broth
2 cups water
salt and pepper to taste
2 tablespoons coconut milk
Preparation
In a large saucepan, heat olive oil on medium heat and add onions, sauteing until soft. Add spices and cook for another minute.
Stir in squash, potatoes, carrots, celery, tomatoes, broth and water. Bring to a boil then reduce heat and let simmer for 20-25 minutes. Add garbanzo beans and bring to a boil. Reduce to a simmer and cook for 10-15 minutes. Add salt and pepper based on taste preferences.
I stirred in about 2 tablespoons on coconut milk in my own separate bowl.
