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Chickpea Stew with acorn squash, kale and toasted pecans

by wiki
12 April, 2019
in Vegan
0
Chickpea Stew with acorn squash, kale and toasted pecans

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

  • 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.
  • This recipe was entered in the contest for Your Best Cheap Feast
  • Chickpea Stew with acorn squash, kale and toasted pecans

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    Tags: KalePotVegetarian
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