Much as I love summer and all it's bright, sunny, vitamin D filled glory, I do love the fall. Not just because I love rocking skinny jeans with boots and a sweater. I embrace the fall because I get to use my oven again! And fall veggies like squash and hearty root veggies such as carrots, parsnips + beets very easily find their way into my oven. To me, this makes meal time that much easier.
Once I've prepped roasted veggies, add in a hearty grain, toss in some dark leafy greens and voila! I've got dinner + leftovers.
While the recipe below doesn't have the shortest ingredient list around, as I read down the list I realized that I had everything on hand. That's how it got the green light for suppa.
Well that and it has kale, the Queen of the greens. Kale is low in calories yet high in fiber, iron, Vitamin A + K. This dish has chickpeas, which personally I find to be very satisfying to eat, be it in a dish like this, or blended in my hummus.
And this dish has squash. The original recipe called for delicata squash, which I didn't have on hand. But I did have a ginormous butternut squash that needed a home aka my belly! This gourd is awesome because it's low in fat as well as being packed with Vitamin B6, Potassium and antioxidants. (Even thought I despise peeling anything.)
When all these delightful ingredients come together, it wasn't super soupy which made me happy. Nor was it a stew. It was just a dish, a meal. Super hearty, very filling and quite flavorful with great texture.
Okay, so let's get to the recipe because my mouth is watering.
2 tablespoons organic coconut oil 1 large onion, peeled and chopped 5 cloves garlic, peeled and minced 2 teaspoons peeled and minced ginger 1 delicata squash, peeled and chopped (about 2 cups) 2 organic carrots, scrubbed and chopped one 15 ounce jar of canned organic chickpeas, rinsed and drained 1 cup of organic coconut milk, well stirred 1/2 cup water 2 tablespoons organic dark brown sugar 1 handful Tuscan or other kale, torn into bite-size pieces 1 handful of minced cilantro fresh lime juice, for garnish
1. In a cast iron or other large skillet, warm coconut oil over medium heat. Add chopped onion and cook for a minute or two.
2. Reduce heat a bit, add the garlic, ginger, and chile, and cook for another minute or two. Add the chopped squash and carrots to the pan, then add the chickpeas, the coconut milk, the water, and the brown sugar. Stir all the ingredients together in the pan, reduce the heat to low, and cook for 35-40 minutes, or until the squash and chickpeas are very tender. Add more coconut milk and/or water to the pan while cooking, if necessary, or if you desire a finished dish that's more like a stew.
3. Add the kale and the cilantro to the pan, stir everything around, and cook for another 5 minutes or so. Remove from the heat.
4. Serve the chickpeas over cooked brown rice or quinoa, with a generous squeeze of fresh lime juice on top.
Thank to Healthy Green Kitchen for the recipe.