Harvest Vegetable Stew

• 1 Tbs. olive oil
• 3 medium onions, halved and cut into very thin slivers (3 cups)
• 1 large butternut squash (about 2 3/4 lbs.), peeled, seeded and cut into 1-inch cubes (6 cups)
• 1 medium red bell pepper, cut into 1/2-inch dice
• 2 medium cloves garlic, minced
• 1 1/2 tsp. dried oregano
• 18 tsp. red pepper flakes
• 1 cup vegetable broth
• 28-oz. can diced tomatoes
• 19-oz. can chickpeas, rinsed and drained
• 1/2 cup chopped flat-leaf parsley
• 2 tsp. grated lemon peel
• 2 medium cloves garlic, minced

1. In Dutch oven or large deep skillet, heat oil over medium heat.
2. Add onions and cook, stirring often, until softened, 4 to 6 minutes.
3. Add squash, bell pepper, garlic, oregano and pepper flakes and cook, stirring, 2 minutes.
4. Add broth, increase heat to high and bring to a boil.
5. Reduce heat to low, cover and simmer 10 minutes.
6. Stir in tomatoes and chickpeas and return to a simmer.
7. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.
8. Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended.
9. Season stew with salt and freshly ground pepper to taste.
10. Serve hot, sprinkled with gremolata.

olive oil, onions, butternut squash, red bell pepper, garlic, oregano, red pepper, vegetable broth, tomatoes, chickpeas, flatleaf, garlic

Taken from www.vegetariantimes.com/recipe/harvest-vegetable-stew/ (may not work)