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Chickpea, Pumpkin and Collard Stew

BarbaraBarbara Shaurette
servings:Makes 10 servings


  • 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
See Full Recipe


Per serving: 130 calories, 4 g total fat (0 g saturated fat), 20 g carbohydrate, 4 g protein, 4 g dietary fiber, 420 mg sodium.



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