Moroccan slow-cooker stew
4
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)
Uncooked onion(s)
1 small
Garlic
1 medium clove(s)
Carrots
1 cup(s)
Raw butternut squash
1 medium
Canned crushed tomatoes
1 cup(s)
Vegetable broth
0.5 cup(s)
Ground cinnamon
0.25 tsp
Ground cumin
0.5 tsp
Red pepper flakes
0.5 tsp
Canned chickpeas
15 oz
Table salt
0.5 tsp
Instructions
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.
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