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.
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!