Moroccan slow cooker stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 170.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 808.8 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 4.7 g
- Protein: 5.8 g
View full nutritional breakdown of Moroccan slow cooker stew calories by ingredient
Introduction
Main course Main courseNumber of Servings: 6
Ingredients
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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
Directions
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.
Yields about 1 1/3 cups per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user ANTONIAC1.
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.
Yields about 1 1/3 cups per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user ANTONIAC1.
Member Ratings For This Recipe
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