• 2 Tbsp. olive oil
  • 1 medium onion, sliced
  • 1 tsp. salt, divided
  • 6 garlic cloves, thinly sliced
  • 1 cup dried chickpeas
  • 1 pound butternut squash, peeled and cut into 3/4" dice
  • 2 cups vegetable stock
  • 2 cups water
  • 3/4 pound kale, stems removed and leaves coarsely chopped
  • 1 tsp. smoked Spanish paprika


    In a medium saute pan, heat 2 Tbsp. oil over medium-low heat. Add onion and 1/4 tsp. salt and cook until softened, about 7 minutes. Add garlic and cook 2 minutes more. Transfer to slow cooker.

    Add chickpeas, squash, stock, water, 3/4 tsp. salt and paprika to slow cooker. Cover and cook on low for 8 hours, until chickpeas and squash are tender but not mushy.

    Stir in kale, replace cover and cook for 10 more minutes. Season with salt and pepper to taste.

    Next Story