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Chickpea, Pumpkin and Collard Stew - Makes 10 servings

• 2 Tbsp. extra-virgin olive oil
• 1 leek, sliced
• 1 onion, chopped
• 1 1/2 lbs. cheese pumpkin (or butternut squash), peeled and cut in 1-inch cubes
• 4 cups fat-free reduced sodium chicken broth
• 3 cups cooked collard greens (*see note) or 1 frozen package (10 oz), defrosted
• 6-inch sprig fresh rosemary, crushed (or 2 tsp. dried)
• 6-8 fresh thyme sprigs (or 2 tsp. dried)
• 1/8 tsp. ground chipotle chile
• One can (15 oz.) chickpeas, rinsed and drained
• One can (14 oz.) diced tomatoes
• Salt and ground black pepper, to taste

Heat the oil in a large Dutch oven or saucepan. Add the leek and onions and sauté until translucent, 4 minutes. Add the squash. Cover tightly, reduce the heat to medium-low and cook 5 minutes.

Add the broth, collard greens, rosemary, thyme, and ground chile. Increase the heat until the liquid boils, cover, and reduce heat to simmer stew for 10 minutes. Add the chickpeas and tomatoes. Simmer, uncovered for 10 minutes, or until the pumpkin and collard greens are tender. Season to taste with salt and pepper.

Per serving: 130 calories, 4 g total fat (0 g saturated fat), 20 g carbohydrate, 4 g protein,
4 g dietary fiber, 420 mg sodium.

*Note: For cooked collard greens, cut tough stem and veins from fresh collard greens. Cook the leaves in a generous amount of boiling water for 8 minutes. Drain, then rinse under cold water until greens are cool enough to handle. Drain, and stack 2- 3 leaves on top of one another. Roll stacked leaves to make a long cigar, and cut crosswise into strips. Or, defrost a 10-ounce package of frozen collards.