Peanut Chickpea Stew with Butternut Squash - Live Slow Run Far

Ingredients

• 3 yellow onions (450 g), chopped
• 6 garlic cloves, minced
• 1 kg butternut squash, cut into 2 cm cubes
• 700 ml of water*
• 200 g tomato paste (180 ml)
• 1 tbsp bouillon powder (equals 1 cube)*
• 1 tsp ground ginger
• 2 dl salted peanut butter (200 g)
• 460 g cooked chickpeas (600 ml)
• 300 g dino or green kale, de-stemmed and chopped, or 200 g frozen
• Canola oil
• Salt
• Cilantro, chopped (optional topping)
• Roasted peanuts (optional topping)