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Slow-Cooker Squash Stew with Chickpeas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 500 min
  • $
Gatheredtable
adapted fromFood Network

Ingredients

  • 1 medium onion, thinly sliced
  • 2 cloves garlic, sliced
  • 1 pound butternut squash, peeled and cut into large pieces
  • 1 bunch kale, leaves and stems separated and roughly chopped
  • 1 1/2 cups dried chickpeas, rinsed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1/4 teaspoon red pepper flakes
  • sea salt and freshly ground pepper, to taste

Directions

Prep: 1. Slice onion and garlic. 2. Peel and cut squash into large pieces. 3. De-rid kale and chop into large pieces 4. Rinse beans. Make: 1. Heat oil in pan, add onion and garlic and cook until soft and golden brown, 4-5 minutes. 2. Stir in tomato paste and red pepper flakes; cook 1 minute. 3. Stir in 1/2 cup water, scraping up any browned bits. Transfer to slow cooker. 4. Add rinsed chickpeas, squash, 2 teaspoons salt, and 7 cups water. Stir, cover and cook on low, 8 hours. 5. Just before serving, stir in kale, cover, and cook 10 more minutes. 6. Season with salt and pepper, and stir to slightly break up the squash.

Notes

Optional: Serve topped with grated parmesan, bread and/or lemon wedges. This is great with any seasonal greens, swiss chard and mustard greens are some of our other favorites!

Goes great with these recipes

Sliced Rye Bread
Fresh Whole Grain Bread
Garlic Bread
Baguette

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