This is a really quick and simple curry, with a lot of savory moroccan flavors and beautiful mixture of color – red, orange, white, and green. Adapted from Cooking Light, September 2007. Serve with couscous.

INGREDIENTS

• 2 tbsp EVOO
• 1 1/2 medium onions, chopped
• 1 small to medium butternut squash, peeled and cubed
• 2-4 small to medium bell peppers
• 4-6 garlic cloves, minced
• 1/2 tbsp ground cumin
• 1/2 tbsp ground paprika
• 1 tsp ground ginger
• 2 tsp ground turmeric
• 1/4 tsp freshly ground pepper
• 1/4 tsp kosher salt
• 2 tsp ground cinnamon
• 1/8 tsp ground cayenne pepper
• 1 1/2 to 2 cups vegetable broth or chicken broth
• 2 tbsp tomato paste
• 2 (15 1/2 oz) cans chickpeas, drained and rinsed
• 1 (14 1/2 oz) can diced tomatoes, undrained
• Fresh cilantro, chopped
• 1 medium to large bunch of winter greens (kale, collards, swiss chard, mustard greens, or other)
• 1 tbsp lemon juice (such as Santa Cruz Organic)

DIRECTIONS

1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add stock, tomato paste, chickpeas, butternut squash and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. Stir in cilantro, winter greens and juice. Cover, and simmer an additional 5-10 minutes, or until butternut squash is tender and greens are cooked.