One-Pot Wonders

Chickpea Stew with Acorn Squash, Kale and ToastedĀ Pecans

February 26, 2013
0 Ratings
  • Serves 4-6
Author Notes

A quick vegetarian supper. I saved time by microwaving the squash but would be even better roasted. It's surprisingly tasty! —reahpeah

What You'll Need
  • 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
  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.
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1 Review

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!)