This is a delicious vegan recipe that combines sweet and savory flavors and beautiful fall vegetables.

INGREDIENTS

• 2-3 tbsp extra virgin olive oil
• 1 large red or yellow onion
• 1 medium butternut squash, peeled and cubed
• 4-6 cloves garlic, minced
• 1/2 tbsp ground cumin
• 1/2 tbsp paprika
• 1 tsp ground ginger
• 1-2 tsp turmeric
• 1/4 tsp freshly ground black pepper
• 2 tsp ground cinnamon
• 1/8-1/4 tsp ground cayenne pepper
• 1 1/2 cups vegetable (or chicken) broth
• 2 tbsp tomato paste
• 2 (15 1/2 oz) cans chickpeas, rinsed and drained
• 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
• 2 medium summer squash (such as zucchini or yellow squash), sliced
• 1 large bunch of winter greens (such as kale or swiss chard), rinsed and chopped
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

DIRECTIONS

1. Heat oil in a large saucepan over medium-high heat. Add onion, butternut squash and garlic; saute for 5 minutes.
2. Stir in cumin through cayenne pepper; cook 1 minute, stirring constantly. Add 1 1/2 cups broth, tomato paste, chickpeas, tomatoes and summer squash; bring to a boil. Cover and reduce heat and simmer for 20 minutes, or until butternut squash is tender.
3. Add greens, cover and cook for 5 minutes or until greens are tender.
4. Stir in cilantro and lemon juice.
5. Serve over couscous.