Moroccan Slow Cooker Stew
1 spray(s), (5 one-second sprays per serving)
1 small, chopped
1 clove(s), medium, minced
Uncooked butternut squash
3 pound(s), peeled, seeded, cut into 1/2-inch cubes
1 cup(s), baby
Canned crushed tomatoes
Red pepper flakes
Chickpeas (15 oz)
15 oz, drained and rinsed
- Coat a small pot with cooking spray. Add onion and garlic; sauté for 5 minutes.
- 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.
- Add chickpeas and salt. Stir, cover and heat for 5 minutes. Yields about 1 1/3 cups per serving.