When oil shimmers add onion garlic cumin and cinnamon and season. Heat the olive oil in a large pot or dutch oven over medium high heat. Heat butter and olive oil in a 3 to 4 quart dutch oven or heavy bottomed saucepan with a tight fitting lid over medium heat. Serve over rice pasta cous cous even toast would be yummy. Cook and stir until onion is translucent and red pepper is crisp tender about 5 minutes.
Salt and pepper to taste. Cover with plastic wrap and set aside. Reserve 1 cup cooking water then drain. Split the squash in half and remove the seeds and fibers. In a dutch oven heat oil over medium high heat.
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Mix the paprika ginger pepper and turmeric in a small bowl until combined. Add the pasta and cook as the label directs for al dente. Add squash onion and red pepper. Reduce heat to medium low cover and cook at a gentle simmer for 1 hour. Add tomatoes chickpeas broth and sugar.
Simmer over medium low heat covered for fifteen twenty minutes until the eggplant is tender. Heat 1 4 cup of the oil in a large heavy pot or dutch oven over medium high heat. Simmer over medium low heat covered for fifteen twenty minutes until the eggplant is tender. Mix the paprika ginger pepper and turmeric in a small bowl until combined. Add the eggplant tomatoes and chickpeas along with the stock.
Heat 1 4 cup of the oil in a large heavy pot or dutch oven over medium high heat. Salt and pepper to taste. If the stew looks very soupy let the liquid bubble away for a few more minutes. When oil shimmers add onion garlic cumin and cinnamon and season.
