Moroccan slow cooker stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 small onion, chopped1 medium garlic clove, minced1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes1 cup carrots1 cup canned crushed tomatoes1/2 cup vegetable broth1/4 tsp ground cinnamon1/2 tsp ground cumin1/2 tsp red pepper flakes15 oz canned chickpeas, rinsed and drained1/2 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.
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.
Nutritional Info 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
Member Reviews
-
CICELY24
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) - 3/21/11