Moroccan Slow-cooker Stew |
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Prep Time: 0 Minutes Cook Time: 365 Minutes |
Ready In: 365 Minutes Servings: 6 |
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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. 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:
1. * Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.
2. * 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.
3. * Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.
4. Notes
5. * *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.
6. Top with plain, fat-free Greek yogurt to help cut the spice (may affect POINTS values).
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