Ingredients
½ C olive oil
½ C Red Onion, sliced
½ C Bell Pepper, chopped
½ TSP Himalayan Salt
¼ TSP Clove Powder
1 TSP Sweet Cinnamon Powder
2 TSP Ginger Root Powder
½ C Cranberries (fresh)
2 ½ Pounds Kabocha Squash, seeded & cubed (about ½ of a large Kabocha or 4 Cups)
or Butternut Squash, peeled, seeded & cubed
1 TSP Orange Zest
½ C Orange Juice
2 C Water
1 C Chickpeas, cooked
½ C Chestnuts, roasted
Preparation
In a large non-stick pan, heat the oil over medium-high flame. Add the onion and pepper and cook for 5 minutes, stirring often.
Add the remaining ingredients, cover, and bring to a boil. Simmer for 25-30 minutes, until the skin of the squash can be pierced with a fork.
