Sweet Chickpea Stew
- 3 c. chickpeas, cooked
- 3 carrots, chopped
- 1 onion, chopped
- ½ c. celery, chopped
- 1½ c. diced tomatoes
- 2 kabocha or acorn squash, seeded and chopped in quarters
- 3 cloves garlic, minced
- 2 tsp. garam masala
- 1 tsp. cumin powder
- 1 bunch kale
- 2 Tb. coconut oil
- 1 c. organic veggie or bone broth
- Himalayan pink salt & pepper to taste
Saute onions on medium heat in large saucepan for about 5 minutes.
Add garlic, carrots, celery, and tomato. Saute 3-5 minutes.
Add squash, kale, garam masala,cumin, beans stock and salt.
Simmer about 20 minutes.
Carefully scoop meat out of squash and put back into pot. Discard skins.