Butternut Squash, Chickpea & Lentil Moroccan Stew

INGREDIENTS

Basil, leaves

1 lb

Butternut squash

1 can

Chickpeas

1/3 cup

Cilantro

6 cloves

Garlic

1 cup

Green lentils

1/2

Lemon, juice of

1 can

Tomatoes

White onion

3 cups

Vegetable broth, organic

1/2 tsp

Cinnamon

3 dashes

Red pepper flakes

1/8 tsp

Saffron -- optional

Sea salt and freshly ground black pepper

1 tsp

Olive or coconut oil

2 tsp

Cumin