Moroccan slow cooker stew
0
Points®
Total time: 6 hr 20 min • Prep: 15 min • Cook: 6 hr 5 min • Serves: 6 • Difficulty: Easy
Though delicious on its own, our cumin-scented stew can please heartier appetites when served over whole wheat couscous and sprinkled with minced cilantro.
Ingredients
Onion
1 small, chopped
Garlic
1 clove(s), large, minced
Butternut squash
3 pound(s), peeled, seeded, cut into 1/2-inch cubes
Carrots
1 cup(s), baby
Canned crushed tomatoes
1 cup(s)
Vegetable broth
½ cup(s)
Ground cinnamon
¼ tsp(s)
Cumin seeds
½ tsp(s)
Red pepper flakes
½ tsp(s)
Canned undrained chickpeas
15 oz, drained and rinsed
Table salt
½ tsp(s)
Instructions
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.
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