Slow-Cooker Squash Stew

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3 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, sliced

2 tablespoons tomato paste

1/4 teaspoon red pepper flakes

1 1/2 cups dried chickpeas, rinsed

1 pound butternut squash, peeled and cut into large pieces

1 bunch Swiss chard, leaves and stems separated and roughly chopped

1 piece parmesan cheese rind, plus grated parmesan for topping (optional)

Kosher salt and freshly ground pepper

Crusty bread and/or lemon wedges, for serving

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