MORROCCAN VEGETABLE STEW

1T olive oil, 1 medium onion chopped, 4 cloves garlic minced, 2t cumin ground, 1 cinnamon stick, salt and black pepper to taste, 3 cups cubed butternut, 2 cups potatoes cubed, 1 can peeled and chopped tomatoes, 2 cups cooked chickpeas, 1T lemon zest, 1 cup green olives pitted, chopped cilantro and almonds for garnish. -Heat olive oil, fry the onion, garlic, cumin and cinnamon stick. -Stir in butternut, potato, tomatoes, chickpeas and 2 cups of water. -Bring to a boil on low heat until potatoes and butternut are soft. -Stir in the lemon zest and olives. -Garnish with cilantro and almonds. -Serve with brown rice.