1 Bunch of greens (spinach, kale, collards, etc.), roughly chopped
Cut the butternut squash into cubes and place in a large baking tray with the chickpeas, olive oil, and spices (curry powder, ginger, turmeric, cinnamon, sea salt). Mix together the ingredients in the baking sheet and bake in a 350F oven for 30 minutes.
While the squash and beans cook, heat coconut oil in a large pot over medium heat. When the oil has melted, add the cumin seeds and cook for about a minute before adding the chopped onions and garlic. Cook until the onions are soft, about 10 minutes, stirring regularly.
Add the squash and chickpeas to the pot (the squash will still be a bit hard at this point) with the lime juice and coconut milk. Bring everything to a boil and then reduce to a simmer. Cook for another 25-30 minutes until the squash is tender.
Stir in the fall greens (spinach, kale) and let them wilt.
Enjoy immediately or store in an airtight glass container in the refrigerator.
"As individuals and organizations, we need a new vision of the future - a vision driven by what we want rather than what we want to avoid. What we aspire to rather than what we seek to prevent. What is good for "we" rather than "me"" Jeffrey Hollender
"If we keep faithful to our land and our people, both together, never apart, then we will always find the right work to do." Wendell Berry