Pumpkin Curry with Chickpeas & Kale

1 red onion, minced (about 6 oz.)

1 green chile, minced (keep seeds for more heat)

3 large garlic cloves, minced

1 medium pumpkin, peeled, seeded and chopped (about 2 lbs.)

1–2 tablespoons curry powder

½ tablespoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon ground cinnamon

1½ cups diced tomatoes (14-oz can)

1 cup water

1 cup canned coconut milk OR low-sodium vegetable broth

1½ cups cooked chickpeas (15-oz can, drained and rinsed)

3 cups kale, de-stemmed and thinly sliced

1. In a large pot over medium-high heat, add the onion, green chiles, garlic, and pumpkin. Cover and dry-sauté for a few minutes. Stir in the spices and tomatoes. Cover and continue to sauté for 5 minutes.

2. Add the water and coconut milk. Bring to a boil and then reduce the heat to medium-low. Simmer for 20­ to 30 minutes, depending on how soft you want the pumpkin to be.

3. Stir in the chickpeas and kale. Continue cooking until the kale is tender, and the soup has your desired consistency.

Serves: 4

Chef’s Notes: For a creamier stew, blend part of the soup before step 3. The easiest way to do this is using an immersion (hand-held) blender, which is placed directly into the soup pot. Leave some of the pumpkin intact for some contrast in texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend, and then return it to the pot.