Moroccan Bean and Pepper Stew Recipe

Don't tell the meat eaters that this is vegetarian… they'l never know.

1 Tbsp (15 mL) olive oil2 chopped bell peppers 1 (about 600 grams) cubed peeled butternut squash 2 chopped onions2 tsp (10 mL) ground cinnamon1 tsp (5 mL) garlic powder½ tsp (2 mL) ground cumin½ tsp (2 mL) ground ginger¼ tsp (1 mL) red pepper flakespinch salt1 can (540 mL) chickpeas, drained and rinsed
1 can (540 mL) red kidney beans, drained and rinsed1 can (398 mL) diced tomatoes, undrained1 cup (250 mL) water

Method:
Heat oil in 3-quart stockpot on medium-high heat. Add peppers, squash and onions; cook and stir until vegetables are softened. Add cinnamon, garlic powder, cumin, ginger, red pepper and sea salt; cook and stir 1 minute. Stir in beans, tomatoes and water and bring to a boil. Reduce heat to medium-low, cover and simmer for 20
minutes or until vegetables are tender.
Serve over couscous or rice.