Moroccan Vegetable Tajin

2 tablespoons olive oil
1/2 medium onion, chopped
5 cloves garlic
2 medium carrots, peeled and sliced
1 small butternut squash, peeled, seeded and cubed
19 ounces canned chick peas
2 tablespoons ground cumin
1 teaspoon turmeric
2 teaspoons cayenne pepper
5-1/2 ounces tomato paste
4 cups water
salt and pepper

1. Heat olive oil in a large skillet and sauté the garlic, onions and spices until onions are tender.
2. Add the water, squash and carrots and bring to a boil.
3. Add the chick peas and tomato paste. Reduce heat and simmer until vegetables are tender and liquid has almost entirely evaporated, about 20 minutes.
4. Season with salt and pepper and serve.

Makes 6 servings