Most of us have a can of chickpeas in the pantry, if not some dried ones. You can make a great stew, minestrone, hummus, and a tuna salad substitute all from this great bean. The chickpea, sometimes know as a garbanzo, is very multicultural!
Remember that dried beans cost much less than canned, and have nothing added. Canned beans tend to be high in salt, so at least rinse them before using. You can always cook up a whole bag of dried beans and freeze them in can-sized packages for the next time you need them.
You should be able to get a winter squash for about 89 cents a pound right now, or you may have some from your garden. Mine were lost to squash borers.
You’ll need a can of tomatoes, which I think is a must in the pantry. Next year I’m hoping to can enough to not buy any from the store. But this year I’ve gotten some from Whole Foods on sale, organic ones from Big Lots, and some more with Muir Glen coupons.
You can substitute the veggies and spices to fit with what you have on hand. If you’re like me a run to the store for that one thing turns in to 5 things I didn’t have to have…
Slow Cooker Chickpea Winter Squash Stew
- 2 cans chickpeas
- 1 can diced tomatoes
- 2 cups winter squash, peeled and cubed
- 3 cups vegetable broth
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tsp cinnamon
- pinch of cloves
- 1 Tb garam masala
(or other curry you have on hand and you can leave out the cinnamon if you think it’s too much.)
Put everything into a slow cooker and cook on low for 5 – 9 hours. You can do this on the stove top as well, just check often to see if you need more liquid.