Chickpea Stew With Acorn Squash, Kale And Toasted Pecans

• 1 Acorn Squash, cooked
• 1 onion, chopped
• dash mustard seeds, turmeric, cinnamon, chili flakes, madras curry powder
• 1 cup kale, chopped
• 1 clove of garlic
• 2 cups stock
• 2 cups chickpea rinsed
• 1 tablespoon toasted almond oil (or toasted sesame oil)
• 2-3 tablespoons plain yogurt
• 2-3 tablespoons pecan halves, toasted

1. Cook squash in microwave until soft (7-10 minutes). rnIn a large pot on medium heat, add onions and spices, and cook until lightly browned. Add garlic.
2. Add squash, kale and stock. Stew for 10-15 minutes covered. Puree with a hand immersion blender. Turn down to low and add chickpeas. Cook another 10-15 minutes until chickpeas are soften and kitchen smells good.rnServe with plain yogurt and toasted pecans.

acorn, onion, mustard seeds, kale, clove of garlic, stock, chickpea, almond oil, plain yogurt, pecan halves

Taken from food52.com/recipes/21002-chickpea-stew-with-acorn-squash-kale-and-toasted-pecans (may not work)