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Delicata Squash Stew with Chickpeas + Quinoa
Ingredients
  • 1 to 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 large leek, white and light green parts only, halved lengthwise and thinly sliced
  • 3 cloves garlic
  • 2 small or one large delicata squash, seeds removed and skin still on, diced
  • 1 cob of organic corn, kernels removed from cob and cob reserved (or about 1 cup frozen corn)
  • 1 + ½ cup cooked chickpeas
  • ¼ teaspoon ground turmeric
  • 8 cups vegetable stock (or 8 cups water with 2 tablespoon mighty vegetable stock powder)
  • ½ cup quinoa
  • 3 to 4 stalks tuscan kale, stems removed and leaves thinly sliced
  • Sea salt and pepper to taste
Steps
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