Time: 8 hours 30 minutes
Complexity: easily
Servings: 4

The modern kitchen is filled with a variety of electrical appliances designed to make life easier for home cooks. Air fryers, steamers, and multi-cookers have long been popular, but there's also a fascinating beast called the slow cooker. This device is essentially an electronic Russian oven and allows you to cook slow-cooking dishes. It's especially nice that this long cooking method requires virtually no active intervention and is suitable even for dishes containing legumes—without the need to soak them beforehand.

Ingredients:

• 450 g butternut squash, peeled and cut into large pieces
• 1 bunch Swiss chard, stems and leaves separated and coarsely chopped
• 1.5 cups chickpeas, rinsed
• 3 tbsp. l. olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 2 tbsp tomato paste
• 1/4 tsp red pepper flakes
• 1 piece of Parmesan cheese rind, plus grated Parmesan for topping
• Crispy bread and lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butternut squash, chard, chickpeas, Parmesan cheese, tomato paste, red pepper flakes, onions, garlic

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Preparation:

Step 1
• Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened and golden brown, 4-5 minutes. Stir in the tomato paste and red pepper flakes and cook for 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 5.5-quart slow cooker.
Step 2
• Add the chickpeas, pumpkin, Swiss chard stems (without the leaves), Parmesan rind (if using), 2 teaspoons salt, and 7 cups water to the slow cooker. Stir, cover, and simmer on low for 8 hours.
Step 3
• Just before serving, uncover and stir in the Swiss chard, cover, and continue simmering for another 10 minutes. Season with salt and pepper and stir, breaking up the squash chunks slightly. Discard the Parmesan rind (if used). Divide the stew among bowls; sprinkle with grated Parmesan (optional) and serve with bread and lemon wedges.

Votes: 6