Measurements

• 1 can Chickpeas
• 2 cups Butternut Squash
• 1 Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Olive Oil
• 1 can Tomatoes
• 2 cups Vegetable Broth
• 1 tsp Cinnamon
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Paprika
• 1/2 tsp Turmeric
• 1/4 tsp Cardamom
• Salt to taste
• Pepper to taste
• 1/4 cup Cilantro (chopped)
• 2 tbsp Lemon Juice
• 1/4 cup Raisins
• 1/4 cup Almonds (toasted and chopped)

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add cinnamon, cumin, coriander, paprika, turmeric, and cardamom.
• Cook spices for 1 minute until fragrant.
• Add butternut squash and stir to coat with spices.
• Pour in tomatoes and vegetable broth.
• Bring to a simmer and cook for 10 minutes.
• Add chickpeas, raisins, salt, and pepper.
• Simmer for another 15-20 minutes until squash is tender.
• Stir in lemon juice and cilantro.
• Adjust seasoning with salt and pepper if needed.
• Serve hot, garnished with toasted almonds.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.