Vegetarian Butternut Squash Tagine

INGREDIENTS

2 tbsp

olive oil

medium white onion, finely chopped

4 cloves

garlic, minced

medium butternut squash, peeled, 2-inch dice

2 tsp

ground cumin

1 tsp

turmeric

ground coriander

1/2 tsp

cayenne powder

4 cups

vegetable stock

2 15 ounce cans

chickpeas, drained, about 3 cups

1/2 cup

figs, sliced into 3-4 pieces

lemon zest from one lemon

1/4 cup

chopped fresh parsley

salt and pepper

8 oz

plain greek yogurt or vegan yogurt, optional