Ingredients
- 1 small onion, chopped
- 1 medium garlic clove, minced
- 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 cup carrot, baby
- 1 cup canned crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
- 15 oz canned chickpeas, rinsed and drained
- 1/2 tsp table salt
Directions
- Coat a small pot with cooking spray. Add onion and garlic; sauté for 5
minutes.
- Place squash in a 3-quart or larger slow cooker (crock pot). Add 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 5 minutes. Yields about 1
1/3 cups per serving.
Serves | 6
POINTS per serving | 4 |