Italian Stew with Winter Squash and Chickpeas

Italian Stew with Winter Squash and Chickpeas

Italian Stew with Winter Squash and Chickpeas

Winter puts me in the mood for hearty soups, and this one is practically a meal. Serve it as a soup or over quinoa, brown rice or polenta. Yum.

Happy cooking and stay warm, hon!

ITALIAN STEW with WINTER SQAUSH and CHICKPEAS

3 cups chopped onions

1 1/2 teaspoons salt

2 Tablespoons olive oil

6 garlic cloves, minced or pressed

1/2 teaspoon ground Coriander

1/2 teaspoon dried Thyme

1/4 teaspoon ground black pepper

2 cups water

2 cups diced peeled butternut squash (I substituted yellow squash)

1 15-ounce can chickpeas, drained

1 28-ounce can diced tomatoes

1 cup diced carrots

1/2 cup diced bell peppers (optional)

5 cups chopped kale (see note)

1 Tablespoon chopped fresh basil

2 teaspoons red wine vinegar

Directions:

  1. In a soup pot on medium-high heat, cook the onions and salt in the oil, stirring often, until very soft and beginning to caramelize, 12 to 15 minutes.
  2. Add the garlic, coriander, thyme, and black pepper and stir for a minute. Stir in the water, squash, chickpeas, tomatoes, carrots, and bell peppers. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
  3. Stir in the kale, cover, and simmer for 5 to 10 minutes, until the greens are tender but still bright green. Stir in the basil and vinegar.

Note: About 1 pound of kale will yield 5 cups sorted (discard yellow or wilted leaves and large center stems), stemmed, and chopped kale.

Yield: 4 to 6 servings or about 8 cups

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