Serves 4

Ingredients

1 cup garbanzo beans (soaked overnight)
1 medium yellow onion, medium diced
2 garlic cloves, finely minced
2 medium-sized plum tomatoes, coarsely chopped
½ cup vegetable broth
2 tablespoons extra virgin olive oil
½ teaspoon cumin seeds
½ teaspoon ground cumin
1 teaspoon ground coriander seeds
1/4 teaspoon chili powder
½ teaspoon turmeric powder
1 teaspoon sea salt
4 medium sized acorn squash

Directions

1. Bring 5 cups of water to boil, add a pinch of salt and soaked garbanzos. Cook garbanzo beans until they are soft but firm. About 20 minutes. Drain and set aside.
2. Place large skillet on medium high heat, add olive oil, add diced onion, minced garlic and cumin seeds to oil. Sauté until onions are translucent.
3. Add all dry ingredients to onion mixture. Then add chopped tomatoes (if mixture is too dry add a dash of vegetable broth). Add salt as needed.
4. Simmer tomato base for about 15 minutes, then add garbanzo beans. Mix garbanzo beans well so that the paste coats the beans.
5. Pour one cup of vegetable broth over garbanzo beans, mix and simmer for 15 minutes, and adjust seasoning.

Directions for Acorn Squash

1. In a large skillet bring salted water to a boil.
2. Slice acorn squash open 2 inches from the top. Scoop out all seeds and threads.
3. Add squashe to boiling water and cook for 7 – 10 minutes.
4. Drain and set aside to cool.
5. Stuff each acorn squash with the garbanzo beans. Garnish with sprigs of fresh coriander.
6. You may serve with brown rice, or any other grain of choice.

Adapted by Health-Supportive Chef Federico Saldivar