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Squash and Chickpea Stew with Greens
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon grated fresh ginger
  • 2 carrots, sliced
  • 32 ounces vegetable broth
  • 20 to 24 ounces butternut squash, peeled and seeded
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 4 large leaves kale, chopped
  • 1 15 ounce can chickpeas, drained and rinsed
  • OPTIONAL: ½ cup greek yogurt
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