This is a great dish for a cold winter day. The tangy quality of the chili and lime with the nutty flavor of the tahini really go well together.  There is lots of protein in this dish to complement the chick peas and tahini.  You can make this dish a little soupy for a wonderful stew, or keep the sauce thick and serve over millet or quinoa.  If you don’t have chick peas, try adding tempeh instead – delicious! 

Ingredients:  (use organic when possible)

• 3/4 small can of chickpeas
• 1 cup cubed butternut squash 
• 1/2 head diced broccoli 
• 1 very large diced kale leaf 
• 1 small diced zucchini
• 1 Tb miso (yellow) 1squeezed lime
• 2 cups water
• 2 Tb Braggs liquid aminos or soy sauce
• 1/2 cup tahini
• 1/2 tsp cracked pepper 1/2 tsp chili paste
• 1 Tb chopped fresh cilantro

Directions:

• Start by pre-boiling your squash. Squash cooks faster than potatoes, so keep an eye on them. Once cooked, strain and put aside.
• To make the sauce, start by simmering 1/2 cup of water, miso and the tahini in a medium pot. This mixture will be very thick, so keep stirring and add water slowly as the sauce begins to cook. 
• After about 5 minutes, add the Braggs, lime, chili paste and cracked pepper. Decide how thick you want your sauce and add water to thin or a little tahini to thicken. Cook for another 2 minutes.
• Add chopped vegetables, chick peas and cooked squash to the pot with the tahini sauce and bring to a simmer. Again, at this stage, you can add more water, if needed.  
• Check the salt level and add Braggs, soy sauce or salt if needed.
• Add freshly chopped cilantro just before serving.

For more recipes and more info about The Prama Wellness Method™, come for one of our Wellness Retreats, visit Prama.org.