Morrocan Winter Squash Stew - Slow Cooker
- Number of Servings: 6
Ingredients
Directions
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
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.
Number of Servings: 6
Recipe submitted by SparkPeople user PFB952.
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
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