1 butternut squash (2 lbs.)
3 carrots (1/2 lb.)
1 tbsp. olive oil
3-4 lb. chicken, cut up
3 onions, 3/4 sliced
3 cloves garlic, minced
1 tbsp. grated ginger
2 tsp. ground cumin
2 tsp. ground coriander
Salt & cayenne pepper
16 oz. can chickpeas
1/2 c. raisins

Use pressure cooker. Makes 6 servings.

Cut squash into chunks and peel. Cut carrots into 1/2" pieces. Heat oil in a pressure cooker. Brown chicken on both sides and remove. Cook onions, until golden, 10 minutes. Add garlic, ginger, spices, 2 teaspoon salt and 1/4 teaspoon cayenne pepper and cook, stirring 1 minute. Add 1/4 cup water, squash and chicken. Bring up to pressure. Loser heat and cook 15 minutes. Release pressure. Stir in chickpeas, raisins and carrots. Return to pressure, lower heat and cook 5 minutes.

Per Serving: 632 calories, 31 g fat, 40 g protein, 1108 g sodium, 51 g carbohydrates, 135 mg cholesterol.