Roasted Squash Stuffed with Harissa Chick Pea Stew

Ingredients:

• 1 Acorn squash, halved and roasted, and set aside
• ¼ Cup Harissa Olive Oil
• ½ Onion, chopped
• 1 Garlic clove, grated or minced
• 1 Tbsp. grated fresh ginger
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 pinch salt
• ½ cup tomato paste
• ½ cup veggie broth
• 1 large can chick peas, drained and rinsed
• Fresh cilantro

Instructions:

1. Scoop the flesh out of one half of the acorn squash and set aside.
2.  Preheat oven to 350 F.
3. Heat the Harissa Olive Oil in a large sauce pan. Add the onion and stir for 2-3 minutes. Add the garlic, ginger, cinnamon, nutmeg and salt and stir. Add the tomato paste, broth and chick peas and stir to combine. Simmer for 15-20 minutes on low heat. Add the scooped squash and stir.
4.  Carefully spoon the stew into the remaining squash half and bake for 15 minutes in a 350 F. degree oven.
5.  Top with fresh chopped cilantro.
6. (this will serve two)