Butternut Squash-Chickpea Stew

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2 cups chickpeas cooked and seasoned 

1 medium butternut or buttercup/kabocha squash cut in medium-sized pieces 

1 medium red onion, diced
1 carrot, diced
1 cup frozen green peas
water
sesame oil
Shoyu
Salt
Fresh squeezed ginger juice
Parsley for garnish

Heat pot and add oil to lightly coat bottom.  Add onions, a few pinches sea salt and sauté until onions begin to glisten. Add carrots.  Saute. Add squash pieces on top then layer on top cooked chickpeas. Add enough water (or stock from cooking chickpeas) to just cover squash (not covering chickpeas). Cover and bring to a boil. Cook about 20 minutes until squash tender.  Season with a little shoyu and cook for a few more minutes. Add frozen peas and squeeze in ginger juice. Cook for a few more minutes then serve.