Moroccan Slow-Cooker Stew

Total Time
6 hr 20 min
15 min
6 hr 5 min
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 spray

1 spray(s)

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium clove(s), minced

uncooked carrot(s)

1 cup(s), baby

uncooked butternut squash

1 medium, peeled, seeded and cut into 1/2-inch cubes*

canned crushed tomatoes

1 cup(s)

fat free vegetable broth

½ cup(s)

ground cinnamon

¼ tsp

ground cumin

½ tsp

red pepper flakes

½ tsp

chickpeas (15 oz)

15 oz, drained and rinsed

table salt

½ tsp


  1. Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.
  2. 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.
  3. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.
*Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel.Top with plain, fat-free Greek yogurt to help cut the spice (may affect SmartPoints values).

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