2slicesof wheat bread,roughly chopped (optional- skip for gluten free)
1/2fennel bulb,sliced thin
1can chickpeas,rinsed and drained
pinchof red pepper flakes
for the bread crumbs
Chop the bread then toss in 2 tablespoons of oil and a few pinches of salt. Stir over medium heat until crispy - about 10 minutes.
for the stew
Sauté onion and garlic in 2 tablespoons of oil on medium low heat for about 5 minutes. Add the butternut squash, fennel, chickpeas and three fourths of the bread crumbs. Sprinkle the smoked paprika, red pepper flakes and salt over the vegetables. Cook for about 10-15 minutes.
Pour vegetable broth over the vegetables and use a wooden spoon to scrape any stuck pieces off of the bottom of the pan (this will just add flavor to the stew). Cook for another 10 minutes or until the squash is tender.
Serve with fennel fronds and additional bread crumbs.
The bread crumbs thicken the sauce and make the whole stew more rich. For a lighter stew you can skip the bread.