* 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).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	154.96 Kcal (649 kJ)
Calories from fat	16.85 Kcal
		% Daily Value*
Total Fat	1.87g	3%
Cholesterol	0.21mg	0%
Sodium	535.42mg	22%
Potassium	426.42mg	9%
Total Carbs	28.73g	10%
Sugars	4.95g	20%
Dietary Fiber	2.99g	12%
Protein	6.99g	14%
Vitamin C	11.4mg	19%
Vitamin A	0.6mg	21%
Iron	2.1mg	12%
Calcium	77.3mg	8%

Amount Per 100 g
Calories	74.61 Kcal (312 kJ)
Calories from fat	8.11 Kcal
		% Daily Value*
Total Fat	0.9g	3%
Cholesterol	0.1mg	0%
Sodium	257.81mg	22%
Potassium	205.32mg	9%
Total Carbs	13.83g	10%
Sugars	2.38g	20%
Dietary Fiber	1.44g	12%
Protein	3.37g	14%
Vitamin C	5.5mg	19%
Vitamin A	0.3mg	21%
Iron	1mg	12%
Calcium	37.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.