Coconut Chickpeas with Winter Squash

Ingredients

• 3 tablespoons olive oil
• 1 red onion (chopped )
• 5 garlic cloves (finely chopped)
• 1 ½ pounds butternut squash (peeled, seeded, and cut into 1-inch pieces)
• 1 pound delicata squash (halved, seeded, quartered, and cut into /2-inch-thick slices)
• 1 carrot (large cut into /2-inch-thick slices)
• 1 stalk of celery (cut into /2-inch-thick slices )
• 1 firm-right plantain (cut into /2-inch-thick slices )
• 2 tablespoons cilantro (chopped)
• 1 bird chile (stemmed and thinly sliced)
• 1 teaspoon ground cumin
• Salt
• 1 can unsweetened coconut milk (3.5-ounce well-stirred)
• 2 lime zest (long strips)
• 2 cups water
• 2 cans chickpeas (15.5-ounce rinsed and drained)
• 2 tablespoons lime juice
• ½ cup cilantro leaves (for garnish)

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