This stew was started by cooking onion and garlic in a skillet until soft and golden brown. Some tomato paste and red pepper flakes were added and cooked for another minute. The pan was deglazed with some water and then everything went in to the crock pot along with some chickpeas, butternut squash, swiss chard stems, a piece of Parmesan cheese rind, salt and lots more water. This mixture was covered and cooked on low for 8 hours.
Just before serving, the chopped swiss chard leaves were added and cooked for 10 more minutes. The bowls of this stew were sprinkled with grated Parmesan.
This was from the October issue of the Food Network magazine and we will look forward to making it again.
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