INGREDIENTS
1 1/2 tsps
olive oil
1 cups
butternut squash
1/2 medium
red sweet peppers
1/2 small
onions
1 large cloves
garlic cloves
1 1/2 tsps
ginger root
1 tsp
curry powder
1/4 tsp
table salt
2/3 cups
reduced sodium broth
1/2 cups
canned chickpeas
1/4 cups
cilantro
2 tsps
lemon juice
1/4 cups
fat free greek yogurt