Ingredients
SERVINGS: 6 Serving(s)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 to 6 cloves garlic
- 1 tablespoon coriander
- 1 tablespoon paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne
- Salt, black pepper
- 1½ pounds chicken breast, cubed
- 1 (15-ounce) can pumpkin puree
- 2 tablespoon fresh herbs (rosemary, thyme, sage)
- 2 (15-ounce) cans cannellini beans
- 16 ounces chicken stock
- ½ to 1 cup coconut milk
Preparation
For garnish: cilantro, avocado, spiced pepitas (pumpkin seeds)
• In a large pot, add olive oil over medium-high heat. Add onion, carrots and celery and cook until slightly softened. Add garlic, coriander, paprika, cumin, cayenne, salt and black pepper and cook until fragrant—about a minute.
• Add cubed chicken and cook until browned, about 5-6 minutes. Add herbs, pumpkin puree, beans and chicken broth. Simmer for about 30-40 minutes. Remove from heat and stir in coconut milk. Top with spiced pepitas (recipe online), avocado and cilantro.
