INGREDIENTS
2 Tbsps
olive oil
1 cup
onion
1 Tbsp
garlic
1 Tbsp
ginger
1 tsp
salt
1 tsp
pepper
1 tsp
coriander powder
1 tsp
cumin powder
1 tsp
turmeric powder
1/2 tsp
cayenne pepper
2 cups
vegetable stock
4 cups
butternut squash
1 cup
carrots
1
preserved lemon
14 1/2 ozs
canned tomatoes
2 cups
chickpeas -
1 pinch
saffron
1/4 cup
heavy cream - optional
1/2 cup
cilantro