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rticular, offers the perfect balance of hearty and vitamin-rich vegetables in a smooth and delicious soup.)</i></p><h2 id="8412">Ingredients</h2><p id="fbcc">1/2 onion, chopped 1 clove garlic, chopped 2 tsp. fenugreek, ground 2 c. chickpeas, soaked for 8+ hours, or frozen or unthawed 2 c. butternut squash, fresh, frozen, or unthawed 2 tsp. bullion base plus 6 c. water or 6 c. vegetable broth 5 oz. raw baby spinach I can (13.66 fl. oz) coconut milk</p><figure id="d274"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*uiThoU9wG2sbjufWD0iPNA.jpeg"><figcaption>Ingredients, ready to go. Photo by writer/ chef/ eater.</figcaption></figure><h2 id="950c">Instructions</h2><ul><li>In the Instant Pot, add chopped onions, garlic, chickpeas, squash, fenugreek. Cover with the bullion and water or broth and stir.</li><li>Lock the lid and set to pressure cook for 2 minutes on high. When the pot has finished the cycle, select cancel and carefully vent to do a quick release.</li><li>Use an immersion blender or food processor to puree the soup until the desired consistency is reached. Add the coconut milk and spinach, and stir, until the greens are wilted.</li></ul><p id="e84b">Thank you to <a href="undefined">Trista Signe Ainsworth</a> for sharing <a href="undefined">Sharing Randomly</a>’s deliciously inviting questions:</p><div id="40f6" class="link-block"> <a href="https://readmedium.com/your-delectable-dish-e6c97c898619"> <div> <div> <h2>Your Delectable Dish</h2> <div><h3>Thank You Notes #40</h3></div> <div><p>medium.com</p></div> </div>

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    </div><p id="6cf4"><i>E. Katherine Kottaras holds an M.A. in English and an M.S. in Kinesiology with a focus on Integrative Wellness, and she is a contemplative writer and holistic teacher, having worked at the middle, high school, and community college levels for over two decades. She is a yoga teacher, personal trainer, and health coach while also living with invisible illnesses and neurodivergence, and as such, she is passionate about mindfulness, bodily self-determination, and health equity. As the queer daughter of an immigrant, Katherine believes that holistic and inclusive approaches to expression, healing, and growth should be accessible to all.</i></p><p id="8c9c"><i>She also loves to eat.</i></p><p id="49ec"><i>Connect with Katherine on all the social media: <a href="https://www.instagram.com/katherinekottaras/">IG,</a> <a href="https://www.youtube.com/channel/UCyYfIbvSqF_A-bpgGXtFR6Q">YouTube</a>, <a href="https://www.facebook.com/ebkottaras">FB</a>, <a href="http://www.linkedin.com/in/ekaterini-katherine-kottaras-76773829">LinkedIn</a>, <a href="https://twitter.com/ekathkatastic">Twitter</a>, or at <a href="http://katherinekottaras.com/">katherinekottaras.com</a></i></p><p id="569d"><i>Read every story from Katherine (&amp; thousands of other writers) by signing up for Medium. <a href="https://katherinekottaras.medium.com/membership">Your $5/month membership directly supports writers (ad-free!).</a></i></p></article></body>

I Am a Legume Zealot

In which I proselytize on the promise of real, home-cooked beans

The food I am absolutely, positively, most thankful for is not one dish but many, many seeds that provide the basis for many, many dishes: namely, my legumes.

Lentils. Black beans. Chickpeas. Scarlet runners. Cannelini. Cranberry.

I used to think I hated beans, but then I realized I hadn’t been eating them correctly.

Now I choose dried, never canned.

Heirloom and market-fresh. Soaked and rinsed. Freshly boiled.

I’m a legume snob.

A legume zealot even.

I don’t think I’ve proselytized about anything except the promise of real, home-cooked beans.

I’m speaking as a convert, after all, and those are the ones you usually have to watch out for.

Butternut Squash, Chickpea, & Spinach Soup

Hearty & Aromatic

(Fenugreek is also one of my favorite secret-ingredient spices to cook with. It adds a subtle hint of maple-like sweetness that makes those who are unfamiliar with its flavor ask, “What is in this?!” This dish, in particular, offers the perfect balance of hearty and vitamin-rich vegetables in a smooth and delicious soup.)

Ingredients

1/2 onion, chopped 1 clove garlic, chopped 2 tsp. fenugreek, ground 2 c. chickpeas, soaked for 8+ hours, or frozen or unthawed 2 c. butternut squash, fresh, frozen, or unthawed 2 tsp. bullion base plus 6 c. water or 6 c. vegetable broth 5 oz. raw baby spinach I can (13.66 fl. oz) coconut milk

Instructions

In the Instant Pot, add chopped onions, garlic, chickpeas, squash, fenugreek. Cover with the bullion and water or broth and stir.
Lock the lid and set to pressure cook for 2 minutes on high. When the pot has finished the cycle, select cancel and carefully vent to do a quick release.
Use an immersion blender or food processor to puree the soup until the desired consistency is reached. Add the coconut milk and spinach, and stir, until the greens are wilted.

Thank you to Trista Signe Ainsworth for sharing Sharing Randomly’s deliciously inviting questions:

Your Delectable Dish

Thank You Notes #40

medium.com

E. Katherine Kottaras holds an M.A. in English and an M.S. in Kinesiology with a focus on Integrative Wellness, and she is a contemplative writer and holistic teacher, having worked at the middle, high school, and community college levels for over two decades. She is a yoga teacher, personal trainer, and health coach while also living with invisible illnesses and neurodivergence, and as such, she is passionate about mindfulness, bodily self-determination, and health equity. As the queer daughter of an immigrant, Katherine believes that holistic and inclusive approaches to expression, healing, and growth should be accessible to all.

She also loves to eat.

Connect with Katherine on all the social media: IG, YouTube, FB, LinkedIn, Twitter, or at katherinekottaras.com

Read every story from Katherine (& thousands of other writers) by signing up for Medium. Your $5/month membership directly supports writers (ad-free!).