Squash stew with chickpeas.

Squash stew is one of my top two favorite Iraqi dishes. (The other one being Okra stew, but that's to come)
I was at the farmer's market a few weeks ago and found some great squash which inspired me to attempt making this dish, although I know it won't be as good as my mom's.

Ingredients:
2-3 medium sized squash
2 cups of cooked garbanzo beans (Or one can already prepared)
2-3 tomatoes (Or one can diced tomatoes)
1 small can of tomato paste and one can of tomato sauce.
Olive oil
Black Pepper
Salt to taste.
Optional: beef chunks/cubes.

Process:
Cut the squash into rings. If the rings are too big cut them in half. Heat some olive oil in a saucepan and start cooking the cut up squash. keep stirring so that all sides of the squash have been browned.
Dice tomatoes and add into the mix, stirring so that the tomato becomes very well cooked.
Add the cooked garbanzo beans along with the broth, stir and let cook for a while on low heat.
Add the tomato sauce and tomato paste and continue to stir.Cook on low heat for about 10-15 minutes.
Sprinkle some black pepper and salt to taste, stir it up and it's ready to go!

For meat lovers, you can cook some beef chunks and add with some of their broth the same time the garbanzo beans are added!

Enjoy this dish on some rice. We usually eat fresh onion on the side as well!