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Photo of Moroccan slow cooker stew by WW

Moroccan slow cooker stew

0
Point(s)
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

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 clove(s), large, 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(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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