Vegan Chickpea Stew (Spicy)

Hi! How are things? I hope you are well and making the time to take care of yourself during these trying times. The world continues to be chaotic with trouble brewing everywhere and it's easy to become overwhelmed. It's important to slow down and take care of yourself. Read a good book, watch your favorite film and eat good food.
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The weather has been more than a little odd, too.  Winter is hanging on with unexpected storms rolling in here.

I broke out the soup pot and made a satisfying recipe I adapted from a much more involved recipe  I found on line, late last night. It came out so well I wanted to share it with you. If you are looking for a hearty, satisfying stew to warm you up (Note: Its Spicy!) then give this recipe a go.

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Not the prettiest meal I have ever made, but the taste makes up for it!

Prep time is minimal and you probably have most of the ingredients on hand. 

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This spicy Moroccan-Inspired Chickpea Stew cooks quickly and makes a satisfying meal.
Prep time: 15 minutes
Cook time: 25-30 minutes
Serves: 4
Ingredients:
2 T. extra virgin olive oil
1 small red onion, diced
2 medium carrots, diced
1 medium red bell pepper, diced
3-4 garlic cloves, chopped
Sea salt and black pepper, to taste
2 T. tomato paste
1 T. ground cumin
1 t. smoked paprika
¾ t. cayenne pepper 
1 15-oz. can chickpeas, rinsed and drained
1 15-oz. can crushed tomatoes
2 c. butternut squash, cubed
2 c. vegetable broth or water
2 c. kale, tough stems removed and chopped
2 T. fresh lime juice

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, bell pepper, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of color, around 5-6 minutes.
2. Add tomato paste, ground cumin, smoked paprika, and cayenne pepper. Stir to combine and continue cooking until the spices become really fragrant, approximately 1-2 minutes.
3. Add the chickpeas, crushed tomatoes, butternut squash, and vegetable broth.  Season with another layer of salt and black pepper, if desired. Simmer, stirring occasionally, for 15-20 minutes or until the butternut squash is fork tender.
4. Stir in the chopped kale and cook, stirring occasionally, just until it wilts, approximately 1-2 minutes.
5. Remove from heat and stir in the lime juice. Taste and adjust seasonings, as desired, before serving. Dig in! 

NOTE: Adapted from a recipe I found on line.