Photo of Moroccan Slow Cooker Stew by WW

Moroccan Slow Cooker Stew

PersonalPoints™ per serving
Total Time
6 hr 20 min
15 min
6 hr 5 min
Though delicious on its own, our cumin-scented stew can please heartier appetites when served over whole wheat couscous and sprinkled with minced cilantro.


Cooking spray

1 spray(s), (5 one-second sprays per serving)

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 clove(s), medium, minced

Uncooked butternut squash

3 pound(s), peeled, seeded, cut into 1/2-inch cubes

Uncooked carrot(s)

1 cup(s), baby

Canned crushed tomatoes

1 cup(s)

Vegetable broth

½ cup(s)

Ground cinnamon

¼ tsp

Cumin seeds

½ tsp

Red pepper flakes

½ tsp

Chickpeas (15 oz)

15 oz, drained and rinsed

Table salt

½ tsp


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