Food Network Magazine
- 3 tablespoons extra-virgin olive oil
- 1 medium , 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 , peeled and cut into large pieces
- 1 bunch Swiss chard, leaves and stems separated and roughly chopped
- 1 piece Parmesan rind, plus grated Parmesan for topping (optional)
- and freshly ground pepper
- Crusty bread and/or lemon wedges, for serving
Heat the olive oil in a large skillet over medium-high heat. Add the onion andand 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 .
Add the chickpeas, squash, chard stems (not the leaves), therind, 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 theinto bowls; top with the grated Parmesan, if desired, and serve with bread and/or wedges.
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g
Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.
Liz's Rating: 9/10
Tim's Rating: 8.5/10