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