Pumpkin and Collard Stew
2 tablespoons extra-virgin olive oil
1 leek, sliced
1 chopped onion
1 1/2 pounds cheese pumpkin peeled and cut into 1-inch cubes
4 cup fat-free reduced-sodium chicken broth
3 cup cooked collard greens or 1 (10 oz) package frozen, defrosted
1 sprig fresh rosemary (or 2 teaspoons dried)
2 teaspoons dried thyme
1/8 teaspoon ground chipotle chile (or chili pepper)
1 (15 oz) can garbanzos rinsed and drained
1 (14 oz) can diced tomatoes
1 pinch salt
1 pinch ground black pepper, or to taste
Heat the oil in a large Dutch oven or saucepan. Add the leek and onions and sauté until translucent, about 4 minutes.
Add the squash. Cover tightly, reduce the heat to medium-low and cook 5 minutes.
Add the broth, collard greens, rosemary, thyme, and ground chile. Increase the heat until the liquid boils, cover, and reduce heat to simmer stew for 10 minutes.
Add the chickpeas and tomatoes. Simmer, uncovered for 10 minutes, or until the pumpkin and collard greens are tender. Season with salt and pepper.
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2 tablespoons extra-virgin olive oil
1 leek, sliced
1 chopped onion
1 1/2 pounds cheese pumpkin peeled and cut into 1-inch cubes
4 cup fat-free reduced-sodium chicken broth
3 cup cooked collard greens or 1 (10 oz) package frozen, defrosted
1 sprig fresh rosemary (or 2 teaspoons dried)
2 teaspoons dried thyme
1/8 teaspoon ground chipotle chile (or chili pepper)
1 (15 oz) can garbanzos rinsed and drained
1 (14 oz) can diced tomatoes
1 pinch salt
1 pinch ground black pepper, or to taste
Heat the oil in a large Dutch oven or saucepan. Add the leek and onions and sauté until translucent, about 4 minutes.
Add the squash. Cover tightly, reduce the heat to medium-low and cook 5 minutes.
Add the broth, collard greens, rosemary, thyme, and ground chile. Increase the heat until the liquid boils, cover, and reduce heat to simmer stew for 10 minutes.
Add the chickpeas and tomatoes. Simmer, uncovered for 10 minutes, or until the pumpkin and collard greens are tender. Season with salt and pepper.
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