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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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in dutch oven or large deep skillet, heat oil over medium heat. add onions and cook, stirring often, until softened, 4 to 6 minutes. add squash, bell pepper, garlic, oregano and pepper flakes and cook, stirring, 2 minutes. add broth, increase heat to high and bring to a boil. reduce heat to low, cover and simmer 10 minutes. stir in tomatoes and chickpeas and return to a simmer. cover and simmer until squash is tender but not mushy, 8 to 10 minutes. meanwhile, make gremolata: in small bowl, combine all ingredients; toss with a fork until blended. season stew with salt and freshly ground pepper to taste. serve hot, sprinkled with gremolata.