Curried Garbanzo Bean and Squash Stew

Ingredients:

• 2 tbsp virgin coconut oil or extra virgin olive oil
• 1 medium onion, chopped
• 4 to 5 cloves garlic, crushed
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp cinnamon
• Pinch cayenne pepper
• 2 delicata squash, peeled, seeded, and cut into chunks
• 2 cups diced tomatoes, or one 14 ounce can
• 3 to 4 cups chopped kale or spinach
• 3 cups cooked garbanzo beans, or 2 cans
• 1 cup bean cooking liquid or water
• 1 to 2 tsp sea salt or Herbamare

Instructions:

1. Heat an 11 inch skillet or 6 quart pot over medium heat. Add coconut oil then onions; sauté for about 15 minutes or until soft.
2. Then add the crushed garlic and spices; sauté for a minute more.
3. Next add the delicate squash and tomatoes. Place lid on the pot and simmer over low to medium-low heat until squash is tender, about 15 minutes.
4. Then add the chopped kale, cooked garbanzo beans, bean cooking liquid, and sea salt; gently stir together and simmer for an additional 5 minutes. Taste and add more salt and seasoning if desired.

Category: Vegetarian main dishes