It’s soup season! This recipe is from my dear friend Chef Jeremy Rock Smith of Kripalu fame. It’s simply amazing!!
Remember to peel your chickpeas and massage the kale with a little oil before cutting. By the way, a chiffonade is simply rolling the kale and thinly slicing it into ribbons. Feel free to cut it your own way, just take out the fibrous stems.
Let us know how it comes out!
Butternut Squash, Quinoa & Kale “Chili” Yield: Bigger Batch
2 tablespoons olive oil
1 cup yellow onion diced
1/2 cup carrots small diced
1/3 cup celery small diced
4 cups butternut squash medium diced 1 tablespoon chili powder
1/2 teaspoon cinnamon
2 teaspoons cumin
2 teaspoons coriander
1/4 teaspoon cayenne
1/2 teaspoon dried thyme
1 tablespoon dry oregano
1 can 15 oz chickpeas, drained and rinsed (or 2 cup cooked chickpeas)
3 cloves garlic chopped
3 bay leaves
2 each 15 oz cans fire roasted or plain diced tomatoes
7 cups vegetable broth or stock
1 cup raw quinoa (red, white or black)**
2 cups chiffonade kale
Salt and black pepper to taste
**1/4 cup for soupy version
**1/2 cup for chili version
**1 cup for a thicker stew like consistency
In a large stockpot over medium heat add onions, carrots, celery with a sprinkle of salt and sweat with the lid on until onions are translucent, about 5 minutes. Add butternut squash and cook with the lid on for 5-6 minutes or until the squash begins to soften, stirring periodically.
Remove the lid and stir in chili powder, cinnamon, cumin, coriander, cayenne, thyme, and oregano. Turn heat up and add more oil if needed. Cook for 2 minutes with the lid off to allow the spices to bloom. Add chickpeas, garlic and bay leaves and cook until you can smell the garlic.
Add the tomatoes, stock and quinoa and bring to a simmer then cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste.
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