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 slow-cooker stew can please heartier appetites when served over whole-wheat couscous and sprinkled with minced cilantro. With only 15 minutes of prep time, it’s an easy dish to put together in the morning before the day starts and then let it slowly cook. You can arrive home with hot, cooked dinner ready to serve. Partially cooking a hard-shell squash like butternut 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 Greek yogurt to help cut the spice or omit the red pepper flakes for a milder dish.
Ingredients
Cooking spray
1 spray(s)
Onion
1 small, chopped
Garlic
1 clove(s), minced
Carrots
1 cup(s), baby
Raw butternut squash
1 medium, peeled, seeded and cut into 1/2-inch cubes
Canned crushed tomatoes
1 cup(s)
Vegetable broth
½ cup(s)
Ground cinnamon
¼ tsp
Ground cumin
½ tsp
Red pepper flakes
½ tsp
Canned chickpeas
15 oz, drained and rinsed
Table salt
½ tsp
