What You Need:
4 baked potatoes
1 1/2 t cumin seeds
2 t dried oregano
1/4 C sesame seeds
3/4 C pumpkin seeds
2 T canola oil
2 lg. onions, chopped fine
6 garlic cloves, minced fine
1 jalapeno pepper, seeded and minced
2 T chili powder
2 lbs butternut squash, peeled, seeded and cut into 1 in cubes
1 (28 oz) can chopped tomatoes, drained
2 C chickpeas, rinsed
3 C water
1 t salt
1/4 t pepper
1 1/2 C frozen corn, thawed
1/2 C cilantro, chopped fine

How to Make It:
Bake potatoes as you normally do and set aside.
In a large skillet over medium heat toast the cumin seeds.
They should become hot and carry a strong aroma and remove from pan.
Add the oregano to the pan and toast for 5 seconds.
Place in the bowl with the cumin seeds.
Add the sesame seeds and the pumpkin seeds to the pan and toast just until they begin to brown.
Place in the bowl with the other ingredients.
Place all the seeds in a food processor.
Process the seeds into a fine powder and set aside.
Place the oil in a large skillet over medium heat.
Add the onion and cook approximately 5 minutes or until the onion begins to tender.
Add the seed powder, garlic, jalapeno peppers and chili powder.
Cook for 2 minutes.
Stir in the squash, tomatoes, chickpeas and 3 C of water.
Add the salt and pepper and stir well.
Cook 25 minutes until the squash is tender.
Add more water up to 1 C if necessary.
Stir in the corn and cook 5 minutes until corn is heated.
Open the potatoes and pour the mixture over the top of the potatoes