homemade chickpea chili

Chickpea Chili

Serves: 8

-1 cup dried chickpeas
-2 quarts boiling water
-2 tablespoons olive oil, divided
-1 and 1/2 cups chopped onion
-5 garlic cloves, minced
-1 tablespoon tomato paste
-1 and 1/2 teaspoons ground cumin
-1 teaspoon kosher salt
-1/2 teaspoon ground red pepper
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground turmeric
-2 and 1/2 cups low sodium chicken broth
-1/2 cup water
-1 (28-ounce) can whole tomatoes, undrained and crushed
-4 cups chopped peeled butternut squash
1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. 3. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and ingredients (through turmeric); sauté 30 seconds, stirring constantly.
4. Add onion mixture to slow cooker. Add broth and next ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
5. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour.