INGREDIENTS
1
small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2
medium zucchini, cut into 1/2-inch pieces
1
medium sweet red pepper, coarsely chopped
1
medium onion, coarsely chopped
1 can
chickpeas or garbanzo beans, rinsed and drained
12
dried apricots, halved
2 tbsp
olive oil
2
garlic cloves, minced
2 tsp
paprika
1 tsp
ground ginger
1 tsp
ground cumin
1/2 tsp
salt
1/4 tsp
pepper
1/4 tsp
ground cinnamon
1 can
crushed tomatoes
2
to 3 teaspoons harissa chili paste
2 tsp
honey
1/4 cup
chopped fresh mint leaves
Plain Greek yogurt, optional
Additional olive oil, honey and fresh mint, optional