Crockpot Chickpea Vegetable Stew

This started off as Spring Minestrone from Vegan Slow Cooker, but I ended up changing so many things I will call it something else and tell you what's in it so you can make it yourself!  And you should, because it's delicious.

1/2 a diced onion
3 cloves garlic
1-inch piece lemon peel
1 16 oz can diced fire-roasted tomatoes
3 cups cooked chickpeas (or 2 cans rinsed & drained)
2 carrots, peeled and diced
1 yellow squash, diced
1 bunch kale, cut into ribbons or bite sized pieces
5 cups water
1 Tbsp dried oregano
salt & pepper to taste

Saute the onion and garlic in a little olive oil until soft.  Add to the crockpot, along with the lemon peel, tomatoes, chickpeas, carrots, and squash.  Add the oregano, about a tsp of salt and 1/2 tsp of pepper and the water.  (I did all this stuff the night before and stuck the whole thing in the fridge overnight to avoid having to deal with it in the morning.) Cook on low all day.

About a half hour before serving, add the kale and more salt & pepper if you want.

The end!