Moroccan Slow-Cooker Stew
- Total Time
Though delicious on its own, our cumin-scented stew can also please heartier appetites when spooned over whole wheat couscous and sprinkled with minced cilantro.
cooking spray1 spray(s)
uncooked onion(s)1 small, chopped
garlic clove(s)1 clove(s), medium, minced
uncooked carrot(s)1 cup(s), baby
uncooked butternut squash1 medium, peeled, seeded and cut into 1/2-inch cubes*
canned crushed tomatoes1 cup(s)
fat free vegetable broth½ cup(s)
ground cinnamon¼ tsp
ground cumin½ tsp
red pepper flakes½ tsp
chickpeas (15 oz)15 oz, drained and rinsed
table salt½ tsp
- 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.