AuthorKevin PetrizioThe cold weather is coming! There's frost on the pumpkins(almost)! It's time for some soup! This is a new recipe for me and I will say I enjoyed it. The bitter greens play well off of the sweet butternut squash. Feel free to try other winter squashes as well as kale or spinach. Soups and stews are my go to foods this time of year. One of the best things about them is they can be frozen and stored for later. There are days that I just don't feel like cooking, so I pop into the freezer and pull out a pre-made meal. Into the microwave and in no time I have a hot, delicious meal ready to eat. And this one is meatless!
Soak chickpeas for at least 3 hours before using them. Overnight is fine.
Cut up all veggies and the squash as indicated and add to your slow cooker.
Add chickpeas, salt, pepper, red pepper flakes and water to the slow cooker. Stir, then cover and cook on low for 6 hours.
After 6 hours, check for doneness by checking the chick peas.
Adjust seasoning and serve. If you have fresh nutmeg, a few grinds go very well with this.
Each Portion is 3 cups
Makes 4 servings
Count each serving as: 2 veggies - 1 starch - 1 protein
Ingredients
Directions
Soak chickpeas for at least 3 hours before using them. Overnight is fine.
Cut up all veggies and the squash as indicated and add to your slow cooker.
Add chickpeas, salt, pepper, red pepper flakes and water to the slow cooker. Stir, then cover and cook on low for 6 hours.
After 6 hours, check for doneness by checking the chick peas.
Adjust seasoning and serve. If you have fresh nutmeg, a few grinds go very well with this.
Each Portion is 3 cups
Makes 4 servings
Count each serving as: 2 veggies - 1 starch - 1 protein
