What if you only have so much time in the day to impress your guests but you want something unique, tasty, and memorable? WELL, it's no longer what if around here to me but it's almost a daily occurrence. I teach mornings and late afternoons so I'm only free from 1-3 which I like to dedicate that time to taking care of my health and pickleball always win so I usually whip something quick together in the insta pot. But I've been looking a lot more at my 20 year old wedding gift pot...the crocpot. So it's time I share this Indian recipe from a friend who taught me it when she showed up at my house with a bowl of this scrumptious soup for me. I LOVE it so much I asked her to teach me how to make it. These are the ingredients:
1 butternut squash cubed
1 onion
1 small ginger (2-3 inches) diced
2 cups of chick pea
2 cups of black eyed beans
1 tbsp cumin
1 tbsp curry powder
1 tbsp coriander powder
1 tbsp tumeric
Add mushroom seasoning, salt and pepper for taste and add water to cover the ingredients.
Add Rotisserie chicken pieces to flavor the soup. For added flavor boil the rotisserie chicken bones for broth to add to crocpot.
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