1. In a separate large pot, add ghee, ginger, and spices and sauté on medium heat.
2. Once fragrant, add the butternut squash and fennel and cook for 5-10 minutes.
3. Add the tomatoes, red bell pepper, chickpeas* (or cashews), water, and coconut milk and bring to a boil.
4. Turn down to a simmer and cook until the squash is fork-tender.
5. Add greens (use as much or as little greens as you like) and cook until the greens are wilted (about 3 minutes)*.
6. Garnish with chopped cilantro.

*If cooking dry chickpeas from scratch, soak in water with lemon juice or apple cider vinegar overnight.
Rinse and strain and put into pot with lots of fresh water. Add a small piece of kombu seaweed. Cook for about 45 minutes – 1 hour, until chickpeas are soft and squeeze between your fingers.
Alternatively, you could place chickpeas in a crockpot in the morning and finish the recipe when you’ve returned home.

*I like to leave a container of chopped greens in the refrigerator and add a handful as I re-heat this for lunch or dinner. Adding something fresh to your leftovers, gives more prana or energy to the dish!