1 small onion, chopped 1 medium garlic clove, minced 1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes 1 cup carrots 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
1. Coat a small pot with cooking spray. Add onion and garlic; saute for 5 minutes.
2. Place squash in a 3-quart or larger slow cooker. Add 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 5 minutes.
Substituted a large sweet potato for the butternut squash since my bf doesn't care for any kind of squash and doubled the amount of red pepper flakes (we like it hot). Used chicken broth, as it was all I had. Served over brown rice. Final verdict: DELICiOUS!
Yummy! A great blend of exotic flavors. I loved it. The only thing is that it didn't make as many servings in the size you said it would--we ended up going with 3 1-cup servings, plus a little extra. Still, great recipe. Thanks for posting!
I LOVED this the first time I made it. Unfortunately my kiddos didn't like it, but I think I just put in too many red pepper flakes for them. Got it cooking for a second time now with fewer pepper flakes & 4yo, who helped me make it, thinks it smells GREAT and can't wait for dinner tonight. :o)
I just made this tonight and LOVED it. It was, without question, the best crockpot recipe I've ever tried. A wonderful medley of flavors. (I did add a small sweet potato because I wasn't sure I was using enough butternut squash)
Delicious! I had some leftover butternut squash on hand, so I was able to cut way back on the cooking time. Also, I served it with a large dollop of plain yogurt and some chopped fresh mint, which really complemented it! Will make this again and often this winter!