Slow cooked Moroccan stewSubmitted by: MIMI4FUN
IntroductionI cut the recipe in half to fit my smaller slow cooker. I cut the recipe in half to fit my smaller slow cooker.
2T olive oil
1 Large onion chopped
1 stick celery sliced thinly
2 cloves garlic finely chopped
1 tsp. grd. cumin
1 tsp. turmeric
1 tsp. black pepper
2 19 oz. cans chick peas drained
1 28 oz. can diced tomatoes with juice
4 cups vegetable broth (chicken if you are not Vegan)
1 large butternut squash, peeled, seeded, cut into 1inch chunks
1 large stick of cinnamon
1 cup red lentils
add garlic and spices.
dump into the slow cooker with the other ingredients
stir, cook covered 10 hours
garnish with a little fresh corriander, if desired
I served it with rice, and a sprinkling of tamarind sauce, but a spritz of lemon would be good too.
Number of Servings: 8
Recipe submitted by SparkPeople user MIMI4FUN.