Instructions
- Heat Olive Oil in a large pot or Dutch oven over medium heat.
- Add Onion and cook until softened, about 5 minutes.
- Add Carrots, Sweet Potatoes, and Butternut Squash and cook for another 5 minutes, stirring occasionally.
- Stir in Ground Cumin, Ground Ginger, Turmeric, Cinnamon, Cayenne Pepper, Salt, and Black Pepper. Cook for 1 minute, until fragrant.
- Add Diced Tomatoes and Vegetable Broth. Bring to a boil, then reduce heat and simmer, covered, for 45-60 minutes, or until vegetables are tender.
- Stir in Chickpeas and cook for another 10 minutes.
- Garnish with Chopped Fresh Cilantro before serving.
