Heat the oil in a 6-quart saucepot over medium heat. Add the onion, red pepper, paprika and half the salt and black pepper and cook for 7 minutes or until the vegetables are well browned and caramelized, stirring often (caramelizing here means to brown the natural sugars in the vegetables for sweeter and more complex flavor).Stir in the squash, chicken, chickpeas and remaining salt and black pepper. Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the squash is tender. Stir in the spinach and cook for 2 minutes or until wilted. Season to taste.
2 tablespoons olive oil1 large onion, diced (about 1 cup)1 medium red bell pepper, diced (about 1 cup)0.5 teaspoon smoked paprika0.5 teaspoon salt0.25 teaspoon ground black pepper1 medium yellow squash, diced (about 1 cup)1 cup shredded cooked chicken1 cup rinsed drained canned chickpeas (garbanzo beans)4 cups Swanson® Chicken Bone Broth1 cup packed coarsely chopped baby spinach
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