Photo: Slow-Cooker Squash Stew Recipe
Ingredients
- 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
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup 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), 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.
Per serving: Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g
Photograph by Antonis Achilleos
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By camcamcam
Brooklyn
on January 26, 2013
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Made a few changes:
replaced the squash with sweet potatoes, used vegetable broth instead of water, added about a tablespoon of cilantro to the onion garlic base and a little cumin and turmeric
Recipe was easy and delicious.
By happygreengirl
Brooklyn, NY
on November 05, 2012
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The flavor could have been nice, but the chickpeas were still hard after 8 hours on low. We left it on for another couple hours, and they were still hard. I literally left it for 24 hours in the slow cooker, and the chickpeas *are still hard*! Maybe I had a dud batch of chickpeas, or maybe this recipe just doesn't work with dry beans. Not sure how other people got theirs to work out so well.
Also, the disparity in sizing between thinly sliced onions (as directed and squash chunks (again as directed made the whole thing difficult to manage on a spoon. I may try this again in the future but without the chickpeas and using differently sized pieces.
It's just surprising, since almost all items I've ever made from Food Network recipes have been at least 4 stars. Bummer.
By Unikanic
Montreal
on November 03, 2012
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Very good, a winner, I added stewing beef and 1 can of diced tomatoes instead of water
Read all 15 reviews