3-4 carrots, cleaned and cut into bite-size pieces
1 can (19 oz / 540 ml) chick peas, drained and rinsed
Instructions
In a large skillet or saucepan, sauté the onion in a bit of oil for about 5 minutes, and then add the garlic and ginger and cook for another minute or so, then add the 6 spices and stir well to combine.
Add the tomatoes and then 1/2 (tomato) can of water, the lemon juice, squash, carrots and chickpeas. Bring to a boil, then cover and simmer for about 30 minutes or until the vegetables are tender.
Check for seasonings and serve hot over couscous, rice or quinoa with a spoonful of plain yogurt over top with sprinkles of parsley.
