Heather's Butternut Squash, Chickpea, & Kale Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 115.9
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,095.2 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.8 g

View full nutritional breakdown of Heather's Butternut Squash, Chickpea, & Kale Stew calories by ingredient
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Soak 1 cup of dried chickpeas overnight in 5 cups of filtered water. Soak 1 cup of dried chickpeas overnight in 5 cups of filtered water.
Number of Servings: 8


    1 cup dried chick peas, coaked overnight in 5 cups filtered water

    2 tbs cocnut oil
    1 med yellow onion, chopped
    4 garlic cloves, minced
    1 tbs fresh grated ginger
    6 cups vegetable broth
    1 lb butternut squash, peeled and cut into 1-in chunks
    2 bay leafs
    1 large bunch of kale, stems removed & chopped
    1 tsp sea salt


Make it fancy by chopping up fresh rosemary and roasted garlic. Infuse some olive oil with the rosemary and garlic. Serve soup topped with teaspoon of infused oil.


Heat oil in large skillet over medium heat; add onion and cook until lightly brown, 6-8 minutes. Add garlic & ginger, cook 1 minute, stirring. Add 1 cup of broth to the skillet 7 bring to boil, scraping bottom of skillet to remove any bits.

Pour contents of skillet into a crockpot. Add remaining broth, squash, and bay leave. Drain and rinse chickpeas and add to crockpot. Add sea salt. Cover and cook on low for 6-8 hours (on high for 4-5 hours)

When bean and squash are tender, remove bay leaves and add kale. Cover and cook for 15 minutes or until kale is tender. Serve hot alone or over quinoa.

Serving Size: makes 8 servings

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