Meatless Monday--Curry Chickpea Stew

This is a perfect dish for Meatless Monday. Pair it with some quinoa, or brown rice and you have an easy, inexpensive vegetarian dinner. You can also put it in a thermos and send it with your kids for lunch or a snack. Great source of protein, fiber and omega three fatty acids.

Did you know? Coconut Oil is superfood for kids
Long used for its hair and skin beautifying properties, coconut oil is now gaining popularity thanks to all the amazing ways it helps to create optimum health. One of the key ingredients of coconut oil is lauric acid, an amino acid that helps support high level brain function, soothes stress, aids in digestion as well as boosts the immune system to help fight off colds and flus and other infectious illnesses. Lauric acid, which the body converts to monolaurin, helps fight viruses, parasites, yeast overgrowth and bacteria. It’s a popular ingredient in the autism recovery community, where it is believed to help normalize brain function.

Ingredients:

2 tablespoons coconut oil oil
1 sweet onion, chopped
1 clove garlic, chopped fine
1 pound peeled pumpkin or other squash, cut into 1” chunks
1 tablespoon curry powder
1 15-ounce can plum tomatoes, chopped (reserve juice)
1 fresh bay leaf
1 thyme branch
2 cups low sodium chicken or vegetable broth
2 cups cooked chickpeas
Sea salt and freshly ground pepper to taste

Directions:
1. Warm coconut oil in a soup pot over medium heat. Add onions and garlic, and cook 5 minutes, until onions are translucent.
2. Add pumpkin and curry, stir for 5 minutes.
3. Add tomatoes, bay leaf, thyme, broth, chickpeas . Bring curry to a boil, reduce heat, cover and cook for 25-30 minutes, until squash is tender.
4. Discard bay leaf and thyme branches and adjust seasoning.