Butternut, chard and chickpea masala

Butternut, chard and chickpea masala

Serves 10


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)

butternut, chard and chickpea masala