Indulge in the warming flavor and fragrant scent of this golden, nutrient dense anti-inflammatory soup. This plant-based, Jamaican-style stew is a yummy and reminiscent of the islands.
Ingredients
4 cups calabaza, cut into chunks (optional: pumpkin, butternut squash)
1 can of chickpeas
1 cup coconut milk (or non-dairy milk)
1½-2 cups of water
1 ½ tsp sea salt
1 tsp turmeric or Golden Milk blend
½ tsp chili powder
¼ tsp cayenne pepper
1 tbsp curry powder
2 tbsps grapeseed oil
2 tbsps coconut oil
1 tsp mustard seeds (or Dijon mustard)
½ cup sliced yellow onions
2 tbsps chopped cilantro
3 garlic cloves crushed
2 tbsps maple syrup or agave
Black pepper and salt, to taste
Optional: kale, spinach, cauliflower, zucchini, eggplant
Optional topping: crushed cashew nuts
Instructions
Cut up calabaza (pumpkin).
Add to large bowl with sea salt, turmeric (or Golden Milk), chili powder, cayenne and curry powder.
Mix together, set aside for 10 mins.
Heat grapeseed oil in large sautéing pan.
Add mustard seeds. When they start to pop, add onions and garlic.
Sauté for 1 min then add calabaza.
Cover and cook for 1 min.
Add water and cook over medium heat.
Stir occasionally. (Add more water if the soup gets too dry).
Cook until calabaza chunks are semi-soft.
Add chickpeas, cilantro, coconut (or non-dairy) milk, black pepper and maple syrup or agave and mix well. If you plan to include any of the optional vegetables, now is the time to do so.
Cook on low for 15-20 mins.
Serve warm over quinoa, brown rice, with bread or alone.
Optional; top with crushed cashews.