Chickpea Stew with acorn squash, kale and toasted pecans

Ingredients

• 1
  
  Acorn Squash, cooked
  
• 1
  
  onion, chopped
  
• dash
  
  mustard seeds, turmeric, cinnamon, chili flakes, madras curry powder
  
• 1
  
  cup kale, chopped
  
• 1
  
  clove of garlic
  
• 2
  
  cups stock
  
• 2
  
  cups chickpea rinsed
  
• 1
  
  tablespoon toasted almond oil (or toasted sesame oil)
  
• 2-3
  
  tablespoons plain yogurt
  
• 2-3
  
  tablespoons pecan halves, toasted
  

Directions

1. Cook squash in microwave until soft (7-10 minutes).
   In a large pot on medium heat, add onions and spices, and cook until lightly browned. Add garlic.
2. Add squash, kale and stock. Stew for 10-15 minutes covered. Puree with a hand immersion blender. Turn down to low and add chickpeas. Cook another 10-15 minutes until chickpeas are soften and kitchen smells good.
   Serve with plain yogurt and toasted pecans.