INGREDIENTS
1 large
butternut squash
19 ozs
canned chickpeas
2 cups
canned tomatoes
1/4 cup
flat-leaf parsley
2
garlic cloves
1 tsp
ground cinnamon
1/2 tsp
ground coriander
1 Tbsp
harissa
4 servings
kosher salt
2 tsps
olive oil
1 medium
onion
1 cup
petite peas