1 tablespoon olive oil
1 small onion, cut into ¼-inch dice (about 1 cup)
3 garlic cloves, minced
8 ounces butternut squash, cut into ¼-inch dice
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
2 cups low sodium vegetable broth
1 x 15 ounce low-sodium can chickpeas, drained and rinsed
½ cup natural, chunky peanut butter (no added oils or sugars)
Optional garnishes: fresh cilantro, lime wedges
An Oldways recipe and photo