Moroccan Stew

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon fresh ginger, chopped
1 teaspoon ground tumeric
2 teaspoons ground cumin
½ teaspoon dried sizzling pepper flakes
3 medium tomatoes diced
1 13-ounce can chick peas, worn out and rinsed
½ cup golden raisins (be certain they are natural and organic and do not add sulphites)
1 cup water
½ medium butternut squash, peeled and lower into cubes
1 purple pepper, lower into 1-inch parts
Heat the olive oil in a large saucepan. add the onion and sauté till translucent. add the spices and cook for 1 second. add the being ingredients and bring to a boil, then remove the warm and simmer for 40 minutes (with lid on). serve on its individual or with rice or couscous.