Vegetarian Chili with Moroccan Spices

Ingredients:

4 large dried ancho chilies 3 cloves garlic 1 1/2 cups low-sodium vegetable or chicken broth, divided (more as needed) 1 TBS olive oil 1 large onion, chopped 2 tsp ground turmeric 1 tsp ground cinnamon 2 tsp ground cumin 2 tsp ground coriander 1 tsp ginger 1 14.5 oz can whole tomatoes, drained and chopped 1 small butternut squash, peeled and cut into cubes 1 15.5 oz can chickpeas, drained and rinsed 2 zucchini, cut into small cubes 1/3 cup dried apricots, sliced Slivered almonds, toasted (garnish)

In medium saucepan, combine chilies with water to cover and bring to a boil. Remove from heat; cover and let stand 15 minutes. Remove chilies from water, discard stems and seeds and coarsely chop. Put chilies and garlic in blender with 1/2 cup broth and process until smooth.

Heat 1 TBS olive oil in large pot over low heat. Add chopped onion and cook just until softened, but not browned. Add spices, and cook additional 5 minutes. Stir in chopped tomatoes, butternut squash, chili pepper puree and 1 cup broth. Cover and simmer, stirring occasionally, until squash is tender, about 30 minutes. Stir in chickpeas, zucchini, and apricots and simmer uncovered until zucchini is tender (15-20 minutes). Add additional broth if needed. Serve in bowls garnished with toasted almonds.