Kale, Chickpea and Butternut Squash Stew Recipe
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.