Chickpea Stew with acorn squash, kale and toasted pecans

By reahpeah
February 26, 2013
1 Comment


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.

More Great Recipes:
Soup|Stew|Vegetable|One-Pot Wonders|Winter|Gluten-Free|Vegan|Vegetarian

Reviews (1) Questions (0)

1 Comment

Timi November 12, 2017
Great recipe - only comment, you didn't specify the chickpeas should be canned (not raw) - still stewing, 1hr20min later and not done yet oops (but can't wait until they are!)