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Recipes » Soups » Squash & Chickpea Stew
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Squash & Chickpea Stew Recipe

1 small onion, chopped

2 large garlic cloves, minced

3 cups butternut squash, cut into small cubes

2 cans chickpeas, drained and rinsed

A splash of light coconut milk

salt to taste

1 Sauté onion and garlic with a few Tbsp of water for 3 minutes.

2 Add butternut squash and chickpeas and enough water to cover the ingredients by ⅓.

3 Bring to boil and simmer covered for 15 minutes. Stir occasionally.

4 With an immersion blender, blend a few times directly in the pot to give the stew more thickness.

5 Add a splash of coconut milk and salt to taste, stir and serve.

Use any squash suitable for soups and stews – hubbard, kabocha, or pumpkin.

Add a little curry powder for additional flavor

Green the stew up buy adding some chopped kale, chard or spinach a few minutes before the stew is done.

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