1/4 cup vegetable stock

1 large yellow onion, diced

3 garlic cloves, thinly sliced

1 tablespoon grated fresh ginger

1½ teaspoons chili powder or Harissa spice

1½ teaspoons ground turmeric

1½ teaspoons ground cumin

½ teaspoon ground cardamom

1 (4-inch) cinnamon stick

1 teaspoon freshly ground black pepper

2, 15 oz can chickpeas, drained and thoroughly rinsed

1 (28-ounce) can diced tomatoes, low sodium

2 tablespoons tomato paste

2 cups good low sodium vegetable stock, preferably homemade

4 (½-inch-thick) slices of lime

2 tablespoons date syrup OR maple syrup

2 carrots, peeled and cut into chunks

2 cups butternut squash, peeled and 1-inch-diced

1/2 cup raisins OR dried apricots

1-2 cups baby spinach or kale

Heat 1/4 cup of vegetable stock in a pot or Dutch oven.
Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add a little more stock, if the pan becomes dry.
Sprinkle over the garlic and ginger, chili powder, turmeric, cumin, cardamom, cinnamon, and black pepper.
Stir in the chickpeas.
Pour in the tomatoes and their liquid, tomato paste, the vegetable stock, date syrup/maple syrup, and lime.
Add the butternut squash, carrots, and dried fruit. Bring to a boil, turn down to a simmer, partially cover the pot.
Cook on a low flame on the stovetop for approximately 50 minutes – 1 hour until the vegetables are nice and tender. Keep an eye on the tagine, add a little more stock if the stew looks too thick.
Stir in the spinach/kale. It will cook in the heat of the mixture.
Serve with extra lime wedges.