Author Notes: A quick vegetarian supper. I saved time by microwaving the squash but would be even better roasted. It’s surprisingly tasty! —reahpeah
Serves: 4-6
Ingredients
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1
Acorn Squash, cooked
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1
onion, chopped
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dash
mustard seeds, turmeric, cinnamon, chili flakes, madras curry powder
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1
cup kale, chopped
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1
clove of garlic
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2
cups stock
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2
cups chickpea rinsed
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1
tablespoon toasted almond oil (or toasted sesame oil)
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2-3
tablespoons plain yogurt
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2-3
tablespoons pecan halves, toasted
Directions
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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. -
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.

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