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Squash and White Bean Stew with Roasted Chickpeas and Kale


Our mission is to end food waste and improve healthy food access for all. So when our friends at Cleveland Field Kitchen reached out about the Farm. Cook. Feed. Fundraiser they are putting on to raise money for Geauga Hunger Task Force, we were immediately in! This past week we donated some of our rescued produce such as carrots, potatoes, celery, onions and kale to the cause. It all went to local chefs who created hearty fall soups that CFK made available for sale on their website for folks to purchase and raise money to reduce hunger in our community. This Sunday folks will pick up their soups to bring home and enjoy.


We wanted to do something extra to contribute, so we put together a meal kit including everything you need to make a tasty soup from the comfort of your own home. Chef Kelli Hanley Potts, Owner of Cleveland Field Kitchen, created a custom recipe for us using our rescued produce. If you ordered our kit, you received it this week and you're ready to get cooking! If you didn't, you can still make this delicious soup using the veggies from this week's Perfectly Imperfect Produce box and a few pantry staples. Here's what you need!



This fall-hued, plant-based stew is loaded with creamy butternut squash and beans, spiked with lots of warm seasonings like cardamom and coriander, and topped off with crunchy spiced chickpeas. Blending half of the vegetables and broth with an immersion blender creates a creamy base without the need for cream or thickeners. Simple, satisfying and so delicious, it’s just the sort of cool weather comfort food we’re craving these days!



Squash and White Bean Stew with Roasted Chickpeas and Kale


Ingredients:

1 teaspoon ground cumin

1⁄2 teaspoon ground cardamom

1⁄2 teaspoon ground coriander

1⁄4 teaspoon turmeric

1, 1” piece of fresh ginger, peeled and minced

1⁄4 teaspoon freshly ground, pepper, plus more to taste

Pinch of cayenne pepper

1⁄2 teaspoon salt, plus more to taste

3 Tablespoons olive oil

1 cup Perfectly Imperfect onion, peeled and diced

1 cup Perfectly Imperfect carrots, diced

2 large cloves Perfectly Imperfect garlic, peeled and minced

3 cups vegetable broth, homemade or low-sodium canned

4 Perfectly Imperfect kale leaves, stacked and chopped into 1⁄2 inch ribbons

1 large Perfectly Imperfect butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes

2 19-ounce can chickpeas, drained and rinsed

1 tablespoon chopped fresh cilantro



Directions:

Drain both cans of chickpeas. In a large bowl, add 1⁄2 of the pre-measured spice mixture to half the chickpeas along with 1⁄2 tablespoon olive oil. Place on a sheet pan and roast at 400 degrees for 10-15 minutes or until crispy.

Next, add the remaining oil, the onion & carrots to the pot. Add salt and pepper. Cook for 2 minutes. Stir in the garlic, ginger and remaining spice mixture. Cook for 3-5 minutes or until carrots and onions are softened. Stir in half of the diced squash and cook, covered, for 10 minutes. Add vegetable stock.



Next, using an immersion blender, blend soup until mostly pureed while leaving some texture. Not completely pureed smooth. Add remaining squash and chickpeas then cook about 10 minutes longer. Add kale. Add salt and pepper to taste, plus cayenne. Simmer for 5 minutes. Serve into bowls, top each bowl with crispy chickpeas and sprinkle with chopped cilantro. Enjoy!



Did you order a soup kit? We know you'll love this one. Don't forget to snap a pic, share and tag us @perfectlyimperfectproduce and @clefieldkitchen so we can see your soup-er creations!

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