Butternut Squash and Chickpea Curry

Name: Butternut Squash and Chickpea Curry
Ingredients: 3 cans (15 oz./470 g each) chickpeas, drained and rinsed; 1 butternut squash, 3 to 3 1⁄2 lb. (1.5 to 1.75 g), peeled, seeded and cut into 1⁄2-inch (12-mm) cubes; 1 large yellow onion, finely chopped; 4 garlic cloves, minced; 2 Tbs. peeled and grated fresh ginger; 4 tsp. ground coriander; 2 1⁄2 tsp. ground turmeric; 1⁄2 tsp. red pepper flakes (optional); 3 cups (24 fl. oz./750 ml) coconut milk; 1 cup (8 fl. oz./250 ml) water; 1⁄4 cup (1⁄3 oz./10 g) chopped fresh cilantro, plus more for garnish (optional); Kosher salt; Juice of 1 large lemon; Chopped green onion for garnish