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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 8 hours |
| Servings |
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion thinly sliced
- 2 tablespoon tomato paste
- 1/4 teaspoon Red pepper flakes
- 1 1/2 cups dried chickpeas rinsed
- 1 pound butternut squash peeled and cut into large pieces
- 1 bunch swiss chard leaves separated from stems; stems and leaves separated and roughly chopped
- 1 Parmesan cheese rind optional
- grated Parmesan cheese optional, for serving
- kosher salt and freshly ground black pepper
- lemon wedges for serving
Ingredients
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Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute until soft and golden brown, 4-5 minutes.
- Stir in the tomato paste and red pepper flakes and saute 1 minute. Stir in 1/2 cup of water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
- Add the chickpeas, squash, chard stems (not the leaves), Parmesan rind (if using), 2 teaspoons salt and 7 cups water to the slow cooker. Stir, cover, and cook on low for 8 hours.
- Just before serving, lift the lid and stir in the chard leaves. Cover and continue cooking for 10 minutes.
- Season with salt and pepper and stir to slightly break up the squash. Serve with optional Parmesan cheese and lemon.
Recipe Notes
Adapted from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-squash-stew-recipe.html Retrieved February 2015.