| 18 | 30 | 449 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 5 |
| 1 tbsp | Extra virgin olive oil |
| 1 medium | White onion (diced) |
| 2 clove(s) | Garlic (minced) |
| 3 medium | Carrots (diced) |
| 1 medium pepper(s) | Red bell pepper (diced) |
| 1 tbsp minced | Ginger root |
| 1 tsp | Saffron (optional) |
| 1/4 tsp | Cinnamon (optional) |
| 2 tsp | Cumin |
| 1/4 tsp | Paprika |
| 1 dash | Kosher salt (to taste) |
| 1/4 tsp | Black pepper |
| 2 can(s) (14oz) | Diced tomatoes, low sodium, canned |
| 3/4 squash | Butternut squash (cubed) |
| 4 cup | Chicken broth (stock), low sodium |
| 2 can (15oz) | Chickpeas, canned, drained |
| 1 bunch | Kale (chopped) |
| 1/2 cup | Parsley, fresh (chopped) |
1. Heat a large pot over medium heat. Add oil, onion, carrots, bell pepper, and garlic. Cook for 2 minutes.
2. Add ginger, saffron, cinnamon, cumin, paprika, salt, and pepper.
3. Add the diced tomatoes, broth, and squash. Simmer for about 15-20 minutes.
4. Add in chickpeas and kale and cook another 5 minutes.
5. Garnish with parsley.
| Meat Alternative | 1.0 |
| Vegetables | 8.3 |
