Moroccan Chickpea Stew

Ingredients

• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 cinnamon stick (3 inches)
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 2 cups cubed peeled butternut squash
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium red potato, cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 medium lemon, thinly sliced
• 1/4 teaspoon salt
• 2 small zucchini, cubed
• 3 tablespoons minced fresh cilantro