Morrocan Winter Squash Stew - Slow Cooker

(5)
  • Number of Servings: 6
Ingredients
1 small onion chopped1 medium garlic clove minced1 medium butternut squash, peeled seeded cut into 1/2" pieces1 cup baby carrots1 cup canned crushed tomatoes1/2 cup vegetable broth1/4 Tsp cinnamon1/2 Tsp cumin1/2 Tsp red pepper flakes15 OZ canned chickpeas, drained and risend
Directions
Coat small skillet with cooking spray, add onion and garlic, saute 5 minutes. Place squash cubes in a 3 quart slow cooker. Add sauteed onion & garlic, carrots, tomatoes, broth, spices. Cover, turn on low heat and simmer for 6 hours. Add chickpeas and salt. Stir, cover and heat for 5 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user PFB952.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 208.1
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 428.1 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 12.5 g
  • Protein: 6.2 g

Member Reviews
  • AGASSIFAN
    Added some Sazon & used a cinnamon stick....delish! - 11/11/11
  • MEESCHKA
    It was a little bland. I added a little hot sauce and salt to kick up the spice a bit. - 12/29/10
  • HORSEHABIT
    Delicious spicy treat- I had to "fake it " a bit- didn't have any vegetable broth (I used a little Mrs Dash in some water) and it still came out yummy, Thanks! - 12/6/10
  • POLARBEARSCAT
    I love this stew -- and so does everyone I've served it too, except for the one person who can't stand cumin. I like to serve it with a dollop of plain yogurt and chopped fresh mint. YUM! - 11/30/10
  • RIVER0
    I've made this several times and it is a great fragent and satisfying stew. I use low salt broth and low salt tomatoes to keep the sodium count down. - 9/27/08