1. In a deep pot, saute onions and garlic in oil until onions turn pale brown. 2. Add the chickpeas, tomato wedges, diced squash, and all the seasonings. 3. Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed. 4. Serve hot over cook-ed brown rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
