SLOW COOKER SQUASH STEW
(makes 4 servings)
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, sliced
- 2 tablespoons tomato paste
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chili powder
- 1 bay leaf
- 1 1/2 cups dried chickpeas, rinsed
- 1 lb butternut squash, peeled and cut into large pieces
- 1 bunch Swiss chard, leaves and stems separated and roughly chopped
- 4 1/2 cups vegetable stock
- 2 tablespoons lemon juice
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook until soft and golden brown (about 4 to 5 minutes). Stir in the tomato paste, red pepper flakes, and chili powder, and cook for 1 minute.
- Stir in 1/2 cup vegetable stock, scraping up any browned bits in the skillet, then transfer the contents of the skillet to a slow cooker.
- Add the chickpeas, squash, chard stems (but not the leaves), bay leaf, 2 teaspoons salt, remaining vegetable stock, lemon juice, and 3 cups of water. Stir, then cover and cook on low for 8 hours.
- Just before serving, lift and stir in the chard leaves. Cook for 10 more minutes. Remove the bay leaf, season with salt and pepper, then stir to slightly break up the squash. Ladle the stew into bowls, top with grated parmesan if desired, and serve with bread.
Recipe adapted from Food Network