Moroccan Pumpkin And Chickpea Stew
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/4 cup low-sodium vegetable stock
  • 1/2 cup canned pumpkin or butternut squash purée
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/4 cup fresh spinach leaves, washed and patted dry
  • 1 teaspoon honey
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • toasted country bread, for serving
Directions
  1. Combine the stock, pumpkin or squash, chickpeas, spinach, honey, cumin, coriander, cinnamon, and salt in a small bowl, then pour into a 16-oz. mug.
  2. Cover and microwave until hot and the spinach is cooked through, two to three minutes. Serve with the bread.