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Butternut Squash and Chickpea Stew with Tuscan Kale
THE SEA SALT20Ingredients
60Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. olive oil
- 1/2 white onion (or large yellow, chopped fine)
- 2 carrots (chopped)
- 2 celery (stems, chopped fine)
- 3 cups butternut squash (peeled and chopped, about one small squash, or 1/2 of a large one)
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 2 garlic cloves (chopped fine)
- 15 oz. diced tomatoes
- 1/2 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 15 oz. chickpeas (drained and rinsed)
- 4 cups chicken (good, or veggie stock)
- 6 cups water
- 4 inches Parmesan (piece of, rind)
- 6 cups Tuscan kale (chopped)
- fresh ground black pepper
- kosher salt
- olive oil
- fresh basil
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