Ingredients:

• Chickpeas (cooked) – 2 cups
• Coconut milk – 1 can
• Pumpkin puree – 3 tbsps
• Carrot shreds – 1/2 cup
• Swiss Chard (chopped) – 1/2 cup
• Curry powder – 1 tbsp
• Turmeric powder – 1 tsp
• Cinnamon – 1/4 tsp
• Clove – 1/4 tsp
• Agave nectar – 1 tbsp
• Cayenne (optional) – 1/4 tsp
• Carrot and cilantro for garnish (optional)

Instructions:

• In a pot, add coconut milk and pumpkin puree and turn heat on medium. Add spices; curry, turmeric, cinnamon, clove and cayenne. Whisk well.
• Combine all other ingredients. Mix and cover with a lid. Cook on medium heat for 15 minutes.
• Garnish with extra carrot peels and cilantro if desired. Enjoy!

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