Well that is a mouth full!
Sometimes I just start putting ingredients in the crock pot to see what I can come up with. I had a butternut squash that needed to be used, and this soup was born!
Butternut Squash and Garbanzo Bean Chili
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1 cup dried garbanzo beans, rinsed and picked through, or 1 14-oz can garbanzo beans
2 cloves garlic, smashed and peels removed
2 tsp salt
1/2 medium butternut squash, peeled and cubed (about 2 cups cubes)
2 large carrots, peeled and diced
1 28-oz can diced tomatoes, with the juice
4 cups water
1 tsp cumin
1 tsp smoked paprika
1/2 tsp red pepper flakes
4 links chicken sausage (1/2 pound), the skin removed and cut into chunks
In a crock pot, combine the garbanzo beans and garlic cloves. Cover with water. Cook on high for about 6 hours. Add 2 tsp salt, and cook another 30 minutes.
Place a strainer in your sink, and drain the water off the garbanzo beans. Place the beans back in the crock pot. Add the butternut squash.
Confused about how to peel and cube a butternut squash? I have cooked so many butternut squash this fall because I finally learned how to do it!
1. Place the butternut squash on a cutting board.
2. Cut the ends off the butternut squash, and cut the squash in half, lengthwise.
3. Scoop out the seeds and discard. Turn the squash half over the peel with a vegetable peeler.
Since discovering this, I find butternut squash soooo much easier to use!
For this recipe, cut the butternut squash into smallish cubes – about 1/2 inch.
Add in the water, tomatoes, and spices.
Cook another 6-8 hours.
I had some chicken sausage that I decided to add to this at the end of the cooking time. You can omit this if you would like.
Cook the sausage in a skillet over medium heat, until cooked through. Add to the crock pot, and stir to combine.
Season with salt and pepper to taste.
Serve with your favorite chili toppings.
I have been craving CORN. Because of my choice to go grain free until the end of December, I am not having any right now. Cornbread, popcorn, even just corn kernals… sounds so good! I decided to serve some socca with my chili (in place of cornbread), specifically Pumpkin Socca with Maple Butter!
Pumpkin Socca with Maple Butter
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1 cup chickpea flour
3/4 cup warm water
1/4 cup pumpkin puree
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp salt
1/4 cup butter, softened
1 tbsp maple syrup
Heat a medium skillet over medium heat. Spray with nonstick cooking spray.
Prepare the maple butter: combine the softened butter with the maple syrup. Stir well. Place in the fridge to firm back up.
In a medium bowl combine all the ingredients. When the skillet is preheated, add the batter and cook for 3-5 minutes. Flip and cook 2-3 minutes on the other side. Sprinkle with coarse ground salt.
Cut into wedges and serve with the maple butter.
Question: Do you ever just put ingredients together to see what happens?