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vegan butternut squash and chickpea stew


2 tsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp harissa (or more, to taste)
1 tsp ground cinnamon
1/2 tsp ground coriander
1 large butternut squash, peeled, seeded and cut into 1-inch cubes
2 cups canned chopped tomatoes
1 19-oz can chickpeas (garbanzo beans), drained and rinsed
1 cup frozen petite green peas
1/4 cup chopped flat-leaf parsley
Kosher salt and fresh black pepper, to taste



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