Vegan Butternut Squash and Chickpea Soup

A note from the author of this recipe – ” I adapted the soup from an old Sephardic Israeli family recipe. It includes fresh, seasonal produce and legumes– butternut squash for sweetness, fresh spinach (bok choy substituted) for color and iron, and chickpeas (aka garbanzo beans) for protein. The natural sweetness of the squash really compliments the nutty flavor of the chickpeas. The broth is flavored with a Middle Eastern mix of spices including turmeric, which has strong anti-inflammatory and anti-aging properties.” Adapted from recipe by toriavey.com

 

 

 

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 1/2 lbs cubed and peeled butternut squash
  • 3 1/2 cups cooked chickpeas (or two 15 oz. cans chickpeas, drained and rinsed)
  • 3 cups baby bok choy, remove leaves and chop stems into smaller pieces**
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • Pinch of cayenne
  • Salt

**Original recipe calls for 3 cups fresh spinach leaves.

 

Directions

  1. In a large pot, heat up olive oil over medium. Add the onion and sauté for about 10 minutes till softened.
  2. Add the butternut squash and cooked chickpeas to the pot.
  3. Cover with 2 quarts (8 cups) of hot water. Bring to a boil, then reduce to a simmer.Stir in the cumin, turmeric, cinnamon, cayenne, and 1/2 tsp of salt.
  4. Cover the pot, lid slightly vented. Let the soup cook for 20-25 minutes, till the squash is tender.
  5. Take the lid off and stir in the baby bok choy, whole leaves and chopped stems. Let them simmer for 1-2 minutes till softened and wilted. Remove from heat.
  6. Serve hot. May be served over steamed brown rice for a more filling entrée. Serves 8
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