Moroccan slow-cooker stew
1 small, chopped
1 medium clove(s), minced
1 cup(s), baby
Uncooked butternut squash
1 medium, peeled, seeded and cut into 1/2-inch cubes
Canned crushed tomatoes
Red pepper flakes
15 oz, drained and rinsed
- 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.