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Squash and Chickpea Stew with Greens

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This is an impromtu soup I made last week which got rave reviews from the kids. I made this again tonight and wrote down the recipe so I would not forget. Chickpeas are a GREAT source of fiber and protein. The squash and greens make this a nutritional WINNER!! Tonight I’m serving this with some dollop of Greek yogurt, whole wheat bread made in our breadmader, and asian pears. YUM!! Serve warm leftovers in the morning and pack this hearty soup lunch in a thermos. Pack an apple and some leftover crusty bread for a complete lunch!

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1 cucharada aceite de olivo
aceite de olivo
1
cucharada
1 cebollas, picado (grande)
cebollas
1
picado
grande
3 clavos ajo, picado fino
ajo
3
clavos
picado fino
½ cucharadita jengibre, picado fino
jengibre
½
cucharadita
picado fino
2 zanahoria, rodajas
zanahoria
2
rodajas
32 onzas caldo de vegetales
caldo de vegetales
32
onzas
20-24 onzas calabaza, pelado y sin semilla
calabaza
20-24
onzas
pelado y sin semilla
1 cucharadita comino
comino
1
cucharadita
¼ cucharadita turmeric
turmeric
¼
cucharadita
½ cucharadita sal
sal
½
cucharadita
⅛ cucharadita pimienta negra
pimienta negra
cucharadita
⅛ cucharadita pimienta de cayena
pimienta de cayena
cucharadita
4 hojas grandes col, picado
col
4
hojas grandes
picado
15 onzas garbanzos, lavado y secado
garbanzos
15
onzas
lavado y secado
½ taza yogurt griego (opcional)
yogurt griego
½
taza
opcional

METODÓ

Heat olive oil in a large heavy pan. Cook onion for about 3-4 minute until transluscent. Add garlic, ginger and carrots and cook 1-2 more minutes. Add broth and squash and bring to a boil. Add cumin, turmeric, salt, pepper and cayenne pepper. Reduce to a simmer and cook with lid on until squash is softened, checking periodically. This will take about 15-25 minutes. Use back of a spoon to smash about 1/2 of the squash against the side of the pan, stiring smashed squash into the broth to thicken it. Add chickpeas and kale and cook another 10-15 minutes until kale is fully wilted. Serve with a dollop of Greek yogurt on top.

Babyfood Option:

This makes a great baby food, but you can add the salt and cayenne pepper later when squash has softened. Grab a cupful of the plain, unspiced soup and run it through the blender or food processor to make a great textured purée. Then add more spices for your older tasters.

Tiempo de preparacion
15 min
Tiempo de cocinar
45 min
Costo por porcion:
$1.48
Sirve:
5 (double for a great "Cook Once, Eat Twice" option)

Yum Ratings

😫😟😐😀😍 “Yum! I like this soup.” —Asa, age 7
😫😟😐😀😍 “Super Yum. I like the chickpeas and the flavor of the soup.” —Zane, age 11
😫😟😐😀😍 “Wow, it's really nice! Good flavor.” —Neville, a grownup.
😫😟😐😀😍 “We eat this regularly at home. I always like this soup.” —Daryle, a grownup.