Makes 6 servings.
3 tablespoons extra-virgin olive oil
1 medium white onion, thinly sliced
1 clove garlic, sliced
1 lb ground chicken or turkey
11/2 cups dried chickpeas, rinsed
1 medium-sized butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, stems separated from the leaves, and both coarsely chopped
2 medium zucchini, cut into rounds
7 cups water
Parmesan cheese (optional)
1. Heat the olive oil in a large skillet over medium-high heat, and cook the onion and garlic until translucent, about 5 minutes. Add the ground meat and continue cooking until meat is browned.
2. In the slow cooker, place the chickpeas, squash, chard stems (not the leaves), zucchini, and salt. Add the sautéed meat mixture with the pan drippings, and top with 7 cups water. Stir, cover, and cook on Low for 7 to 8 hours.
3. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt, and sprinkle with Parmesan cheese if desired.