- 1/2 yellow onion, diced
- 1 Tbsp coconut oil
- 1/2 butternut squash, peeled & cubed
- 1 tomato, chopped
- 1 c vegetable stock
- 1-1/2 c. chickpeas, cooked (or a 15 oz can, drained & rinsed)
- 1 Tbsp curry powder
- 1 handful spinach
- salt & pepper, to taste
Sauté onion in coconut oil until tender. Add butternut squash and cook for 10 minutes. Add tomato, chickpeas, vegetable stock, and curry. Bring to a boil. Cook until squash is tender, about 10-15 minutes. Stire in spinach. Add salt and pepper to taste.