1 tablespoon extra virgin olive oil
1 /2 cup onion, small dice
1 teaspoon garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon ground ginger
½ teaspoon ground cinnamon
1 15 oz. can crushed tomatoes
1/2 cup water
1 15 oz. cans chickpeas, rinsed and drained
1 1/2 cups roasted butternut squash, medium dice1 ½ cups pitted dates, small dice
1 tablespoon lemon juice
1/4 cup chopped cilantro for garnish