INGREDIENTS
4 cups
Butternut squash
2
stalks Celery
1
14- ounce can Chickpeas
5 cloves
Garlic
1
28- ounce can Tomatoes
1
Yellow onion
2 cups
Vegetable broth, low-sodium
1 1/2 tbsp
Chili powder
1/4 tsp
Cinnamon, ground
1 tsp
Kosher salt
1/2 tsp
Red pepper, ground
1/4 tsp
Turmeric, ground
2 tbsp
Olive oil
1 1/2 tsp
Cumin, ground