Squash and Chickpea Stew with Greens

SAVE THIS RECIPE SAVED! REMOVE THIS RECIPE ADD TO MEAL PLAN PRINT

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!

Ingredients

Food
Amt
Units
Prep
Notes
1 tablespoon olive oil
olive oil
1
tablespoon
1 large onion, diced
onion
1
large
diced
3 cloves garlic, minced
garlic
3
cloves
minced
½ teaspoon grated fresh ginger
ginger
½
teaspoon
2 carrots, sliced
carrots
2
sliced
32 ounces vegetable broth
vegetable broth
32
ounces
20-24 ounces butternut squash, peeled and seeded
butternut squash
20-24
ounces
peeled and seeded
1 teaspoon ground cumin
ground cumin
1
teaspoon
¼ teaspoon ground turmeric
ground turmeric
¼
teaspoon
½ teaspoon salt
salt
½
teaspoon
⅛ teaspoon black pepper
black pepper
teaspoon
⅛ teaspoon cayenne pepper
cayenne pepper
teaspoon
4 large leaves kale, chopped
kale
4
large leaves
chopped
15 15 ounce can chickpeas, drained and rinsed
chickpeas
15
15 ounce can
drained and rinsed
optional: ½ cup greek yogurt
optional: greek yogurt
½
cup

Method

Heat olive oil in a large heavy pan. Cook onion for about 3-4 minute until translucent. 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, stirring 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.

Prep time
15 min
Cook time
45 min
Cost per serving:
$1.48
Yields/Serves:
5 (double for a great "Cook Once, Eat Twice" option)
Nutrition Information

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 grown up
😫😟😐😀😍 “We eat this regularly at home. I always like this soup.” —Daryle, a grown up