Recipe

Moroccan Slow-cooker Stew Recipe

Add Step-by-Step Photos	Rapunzel / All my dishes 1 year, 10 months ago Though delicious on its own, our cumin-scented stew can also please heartier appetites when spooned over whole wheat couscous and sprinkled with minced cilantro. Prep:15m Cook:365m Servings:6	Rapunzel
	weight watchers

Does this look good? Yeah! / Nope

Recent Gawkers

Ingredients

* 1 sprays cooking spray

* 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, drained and rinsed

* 1/2 tsp table salt

Directions

* 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.

Notes

* *Partially cooking a hard-shell 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, fat-free Greek yogurt to help cut the spice (may affect POINTS values).

Not quite what you're looking for? See more Soup And Stew / Vegetarian

Or see more just like this