Provider Farm

From our fields, for your family

Chickpeas with delicata squash, kale and coconut milk

  • 2 tablespoons organic coconut oil
  • 1 large onion, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • 2 teaspoons peeled and minced ginger
  • 1 hot red chile, chopped
  • 1 delicata squash, peeled and chopped (about 2 cups)
  • 2 organic carrots, scrubbed and chopped
  • one 15 ounce jar of canned organic chickpeas, rinsed and drained (or use 2 cups chickpeas that have been soaked overnight and cooked until tender
  • 1 cup of organic coconut milk, well stirred
  • 1/2 cup water
  • 2 tablespoons organic dark brown sugar
  • 1 handful Tuscan or other kale, torn into bite-size pieces
  • 1 handful of minced cilantro
  • fresh lime juice, for garnish
  • optional garnish- 1 hot red chile, minced and mixed with 1 tablespoon rice vinegar and 1/2 teaspoon organic brown sugar

1. In a cast iron or other large skillet, warm coconut oil over medium heat. Add chopped onion and cook for a minute or two.

2. Reduce heat a bit, add the garlic, ginger, and chile, and cook for another minute or two. Add the chopped squash and carrots to the pan, then add the chickpeas, the coconut milk, the water, and the brown sugar. Stir all the ingredients together in the pan, reduce the heat to low, and cook for 35-40 minutes, or until the squash and chickpeas are very tender. Add more coconut milk and/or water to the pan while cooking, if necessary, or if you desire a finished dish that's more like a stew.

3. Add the kale and the cilantro to the pan, stir everything around, and cook for another 5 minutes or so. Remove from the heat and make the chile sauce while it cools a bit.

4. To make the chile sauce, combine minced chile with rice vinegar and brown sugar in a small bowl.

5. Serve the chickpeas over cooked brown rice or quinoa, with a small spoonful of the chile sauce, and a generous squeeze of fresh lime juice on top.