Spiced Kabocha Squash and Chickpea Stew

Step 1

Slice the onions and add to a Dutch oven over medium-high heat along with the salt, olive oil, and garlic.

Step 2

Sweat while stirring with a wooden spoon for 4-5 minutes, until the onions soften slightly.

Step 3

Add the za'atar, the tomato paste, and the cinnamon, and stir to coat.

Step 4

Add the kabocha squash, toss them with the flavourful onion mixture, before adding the chickpeas, canned tomatoes, raisins, and water.

Step 5

Turn up the heat to max. Once the mixture has come to a boil, reduce the heat to medium, cover with a lid, and allow to cook for 15-20 minutes, or until the squash is tender.

Step 6

Serve with rice, pasta, bread, or nothing at all.