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moroccan slow cooker stew




Source of Recipe


WW


Recipe Introduction


main meals | Though delicious on its own, our cumin-scented stew can please heartier appetites when served over couscous and sprinkled with minced cilantro.




List of Ingredients





1 small onion(s), chopped
1 medium garlic clove(s), minced
1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 cup carrot(s), 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




Recipe



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 (crockpot). 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.