4 cups butternut squash
2 tins green chili peppers (trader joes)
1 tin coconut milk
1 medium onion diced
4 cloves of garlic
4 carrots diced
1 cup veg broth
3 t cumin
3 t chili powder
1.5 tins chickpeas drained and rinsed
2 t lime juice
S and P

3 cups Short grain brown rice
Veg broth
2 t paprika

Roast the butternut squash.

In a large pan add a little veg broth and heat. Add onions and carrots and cook until soft, adding more broth as needed.
Add garlic, cumin, chili powder and remaining veg broth. Stir.
Add chickpeas, lime juice, squash and chile peppers.
Simmer until soft.
If you like it more of a soup consistency you can add more vegetable broth.

Serve with rice.
I cooked my rice in the rice cooker.