Slow-Cooker Squash Stew
If you haven’t already busted out your slow cooker, now’s the time. Mix chickpeas, butternut squash and Swiss chard and let it simmer for eight hours. Ladle it out and top with Parmesan cheese.
Serving size: 4
Calories per serving: 154
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 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
kosher salt and freshly ground pepper
crusty bread and/or lemon wedges, for serving
Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.