Butternut Squash Stew With Pomegranate Salsa

Democracy Dies successful Darkness

For the stew

• 1 tablespoonful extra-virgin olive oil
• 2 teaspoons crushed coriander
• 1 spoon crushed cinnamon
• 1 spoon crushed turmeric
• 1/2 spoon crushed cardamom
• 1/2 spoon crushed cloves
• 1 ample onion, chopped
• 1 -inch portion peeled ginger root, grated
• 3 cloves garlic, finely chopped
• 1 serrano chile pepper, seeded and chopped
• 28 ounces canned diced tomatoes, preferably low-sodium oregon no-salt-added, positive their juices
• 1 ample carrot, scrubbed good and chopped into 1/2-inch pieces
• 1 mean (about 1 1/2 pounds) butternut squash, peeled, seeded and chopped into 1/2-inch pieces
• Water (optional)
• 4 ounces to 5 ounces babe spinach leaves, chopped (4 cups loosely packed)
• 15 ounces canned chickpeas, preferably no-salt-added, rinsed and drained
• 1/4 cupful packed cilantro leaves, chopped
• 1 spoon Tabasco, harissa oregon different blistery condiment of your choice
• Kosher salt
• Freshly crushed achromatic pepper

For the salsa

• 1 cupful pomegranate seeds
• 2 scallions, trimmed and finely chopped
• 2 tablespoons caller lime juice
• 12 mint leaves, finely chopped
• 1 tablespoonful extra-virgin olive oil