Slow cooked Moroccan stew
- Number of Servings: 8
Ingredients
2T olive oil1 Large onion chopped1 stick celery sliced thinly2 cloves garlic finely chopped1 tsp. grd. cumin1 tsp. turmeric1 tsp. black pepper2 19 oz. cans chick peas drained1 28 oz. can diced tomatoes with juice4 cups vegetable broth (chicken if you are not Vegan)1 large butternut squash, peeled, seeded, cut into 1inch chunks1 large stick of cinnamon1 cup red lentils
heat oil in frying pan and cook onion and celery a few minutes on medium heat.
add garlic and spices.
dump into the slow cooker with the other ingredients
stir, cook covered 10 hours
great reheated
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.
add garlic and spices.
dump into the slow cooker with the other ingredients
stir, cook covered 10 hours
great reheated
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.
Nutritional Info Amount Per Serving
- Calories: 190.5
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,033.3 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 7.2 g
- Protein: 8.2 g
Member Reviews
-
SHOWERS2FLOWERS
This was pretty good. The sodium count is awfully high. I'd suggest using no salt added tomatoes, draining them, and adding a little water to make up the liquid deficiency. I also added some ground coriander and cardamom (about 1 tsp each) to the spice mix to improve the flavor a little. - 5/23/07