Chickpea, Pumpkin and Collard Stew

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Barbara Shaurette

ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 leek, sliced
• 1 onion, chopped
• 1 1/2 lbs. cheese pumpkin (or butternut squash), peeled and cut in 1-inch cubes
• 4 cups vegetable broth
• 3 cups cooked collard greens (*see note) or 1 frozen package (10 oz), defrosted
• 6-inch sprig fresh rosemary, crushed (or 2 tsp. dried)
• 6-8 fresh thyme sprigs (or 2 tsp. dried)
• 1/8 tsp. ground chipotle chile
• One can (15 oz.) chickpeas, rinsed and drained
• One can (14 oz.) diced tomatoes
• Salt and ground black pepper, to taste

Source: Barbara Shaurette

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