The beautiful red kuri squash makes a deliciously savory stew! 1 teaspoon olive or sesame oil

1 large onion, coarsely chopped

2 large cloves garlic, minced

1 medium red kuri squash peeled, seeded and cut in 1/2-inch cubes

4 ribs celery, cut in 1-inch pieces

1 cup vegetable or chicken stock, or water

1/2 teaspoon sea salt

1 cup cooked chickpeas

1/4 cup fresh cilantro, minced

1 cup corn kernels

Heat oil in a soup pot over medium high heat. Add onions and garlic; sauté 3 minutes, stirring to prevent sticking.  Stir in pumpkin, celery, stock and salt. Place cover on the cooker and lock into place.  Continue lightly simmering in the covered pot for 35 minutes.  Add cooked chickpeas to the stew and simmer 3 minutes; stir in cilantro and corn; simmer until warmed through.

adapted from a recipe from