Butternut Squash Chickpea Chili
Makes Approx 4 servings
1 butternut squash
1 small onion
2 cloves of garlic
1 carton of vegetable broth
4 cups of cooked chickpeas
2 tbsp of chili powder
1/4 tsp sea salt
1 tbsp of cumin powder
1/8 tsp of cayenne powder
1) Chop up butternut squash into 1/2 inch cubes.
2) Chop onion, carrots and mince garlic. Sautee in frying pan with Grapeseed oil until onions are translucent.
3) In a large soup pot add cooked onions, garlic, and chopped squash and carrots. Add chickpeas and vegetable broth. Start to boil on medium heat and add in all spices (chili powder, cumin, salt, cayenne) then stir. Keep boiling on medium heat and stir occasionally.
4) Boil for approx 40 mins or until butternut squash is cooked all the way through (test with a fork). If chili is not to desired thickness add a tbsp of rice flour to thicken. Then serve.