main meals

Ingredients

	1 spray(s) cooking spray
	1 small onion(s), chopped
	1 medium garlic clove(s), minced
	1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes*
	1 cup(s) carrot(s), baby
	1 cup(s) canned crushed tomatoes
	1/2 cup(s) vegetable broth
	1/4 tsp ground cinnamon
	1/2 tsp ground cumin
	1/2 tsp red pepper flakes
	15 oz canned chickpeas, drained and rinsed
	1/2 tsp table salt

Instructions

• Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.
  
  
• Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
  
  
• Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.

Notes

• *Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel.
  
  Top with plain, fat-free Greek yogurt to help cut the spice (may affect POINTS values).