Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups butternut squash, peeled and cut into 1-inch cubes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 cups chopped kale or baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the diced onion and sauté for 5–7 minutes until translucent and slightly golden. Stir in the garlic and ginger, cooking for another 60 seconds until fragrant.
  2. Lower the heat slightly and stir in the cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper. Stir constantly for 1–2 minutes until the spices darken slightly and smell toasty.
  3. Add the cubed butternut squash, chickpeas, and diced tomatoes with their juices. Pour in the vegetable broth. Increase heat to bring the liquid to a boil, then immediately reduce to a low simmer.
  4. Cover and cook for 20–25 minutes, or until the squash is tender when pierced with a fork but still holds its shape.
  5. Remove from heat and fold in the chopped kale or baby spinach, fresh lemon juice, and chopped cilantro. Stir until the greens are wilted.