Chickpea Butternut Squash Stew

Chickpea Butternut Squash Stew

This is a perfect, warming stew for those dreary winter days. The turmeric and smoked paprika add a warming spiciness and the butternut squash makes the stew super hearty. Add some winter greens, like, kale and we’ve got ourselves a delicious and healthy meal. Stay warm and enjoy!

Chickpea Butternut Squash Stew

Ingredients 

  • 2 tbs olive oil

  • 1 medium yellow onion, diced

  • 1 medium carrot, diced

  • 2 stalks celery, diced

  • 3 garlic cloves, minced

  • Seasoning-1 teaspoon turmeric, 1 teaspoon smoked paprika, 1 bay leave, salt, pepper

  • 2 cups butternut squash, cubed

  • 2- 15 oz can of chickpeas

  • 2 cups kale, chopped

  • Broth of your choosing

1. In a soup pot, heat olive oil.

2. Add in onion, carrot, celery and sauté until soft.

3. Add in garlic, tomato paste and seasonings. Stir until garlic is fragrant and tomato paste begins to carmelize (or get darker).

4. Add in butternut quash and chickpeas with liquid. Stir to incorporate veggie, bean and spice mixture.

5. Add enough broth to completely cover the beans. Bring to a boil, reduce to simmer and let cook for 15-20 minutes until butternut squash softens.

6. Add in chopped kale, stir, and continue cooking until kale has wilted.

7. Serve with toasty garlic bread and a big ol’ squeeze of lemon. Store leftover soup in the refrigerator or freezer. 

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