squash with chickpeas

1 T. oil
1 large onion, diced
2 cloves garlic, minced
3 carrots, chopped
3 celery stalks, chopped
1 butternut squash, peeled and diced
3 T. orange juice
1/2 cup water
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cinnamon
salt and pepper
1-15 oz can chickpeas, drained and rinsed
parsley

Heat a skillet with oil. Saute the onion, garlic, carrot, and celery for 10 minutes until it begins to soften. Add diced squash and water. Cover and cook until soft about 15-20 minutes. Add the orange juice, spices and chickpeas. Cook on low for 5 minutes. Sprinkle with parsley. Serve with rice.

you can also use lentils, black beans or cannelini beans.