Butternut, chard and chickpea masala
2 quarts of chicken broth ( or veggie or beef)
2 cans of full fat coconut milk
2 cans diced tomatoes
1 can tomato paste
1 lb of precooked chickpeas or 2 cans of chickpeas (garbanzo beans)
1 large butternut squash, peeled and cubed
1 head of swiss chard (kale could work too) stems removed and chopped and leaves ribboned
1 large onion diced
2 cloves of garlic minced
3-4 T Garam Masala
1 T turmeric
1 T Cumin
2 T coconut sugar (or sweetener of your choice)
1 inch of grated fresh ginger or 1 t. ground ginger
4 T coconut oil, avocado oil or butter (I prefer butter)
salt and pepper
Cilantro, limes, sour cream
Place a large pot over medium high heat and melt the oil or butter.
Add the diced onion and chopped chard stems and saute 3-4 minutes
Turn the heat down to medium and add the ginger and garlic and saute for 3-4 more minutes being careful not to let the garlic burn.
Add the spices to the sauteed mix and stir until everything is well coated, stirring for a couple of minutes. Salt and pepper this mix generously and stir again.
Add canned tomatoes, broth, tomato paste, beans and butternut squash. Bring to a slow boil.
Turn the heat down to medium low and simmer for 15-20 minutes, checking the squash for tenderness.
When the squash is close to a tenderness you like, add the chard ribbons, coconut milk and coconut sugar and stir.
Bring soup back to a nice hot temp and then remove from heat.
Garnish with fresh squeezed lime juice, cilantro and a dollop of sour cream.
This is also great served over rice. (Especially if you have a house full of hungry boys like me)