Heat the oil in a large skillet or sauté pan over a medium high heat. 4 thoughts on “ Butternut Squash, Chickpea, and Swiss Chard Stew (Three Ways) ” Cookie and Kate says: October 23, 2011 at 7:28 pm. Add the onion, dried chili, red pepper, diced Yum! I made a pretty similar stew last week with sweet potatoes, chickpeas and kale. Love this recipe, Alyssa! Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Yum this does look really good good. jordan says: October 24, 2011 at 4:55 pm. Reply . Like Like. Each of the variations sound delicious. Serve the stew garnished with the hard-cooked eggs.

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