Moroccan Slow Cooker Stew

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

1. Coat a small pot with cooking spray. Add onion and garlic; sauté for 5 minutes.
2. 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.
3. 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

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse