Coconut Chickpea Curry Stew
This stew is great over rice, with chapatis, or by itself. For a variation use roasted cashews in lieu of chickpeas.
In a separate large pot, add ghee, ginger and spices and sauté on medium heat.
Once fragrant, add the butternut squash and fennel and cook for 5-10 minutes.
Add the tomatoes, red bell pepper, chickpeas* (or cashews), water and coconut milk and bring to a boil.
Turn down to a simmer and cook until the squash is fork-tender.
Add greens (use as much or as little greens as you like) and cook until the greens are wilted (about 3 minutes)*.
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!