Savory Squash & Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium butternut squash cut into 1 inch cubes1 medium onion chopped4 carrots chopped3 cloves garlic, chopped1 sweet potato peeled and cut into 1 inch cubes¼ cup lentils2 tablespoons craisins1 13 oz can chopped tomato4 cups of vegetable or chicken stock (enough to cover all veggies by about 1/2 inch)½ teaspoon cumin¼ teaspoon cinnamon½ teaspoon curry powderBig pinch of cayenne pepper1 can chickpeas (garbanzo beans) – drained and rinsedSalt
Coat skillet with cooking spray and cook onions, adding a pinch of salt, until they get a little carmelized, adding in garlic for the last minute or so.
Spray crockpot container with oil, then add all ingredients (including cooked onion and garlic) except chickpeas into the crockpot. Stir to combine. Turn crockpot on low and cook for six hours. Add chickpeas and cook for 15-30 more minutes on low.
Makes 6 appetizer servings or 4 meal servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAURENJWAL.
Spray crockpot container with oil, then add all ingredients (including cooked onion and garlic) except chickpeas into the crockpot. Stir to combine. Turn crockpot on low and cook for six hours. Add chickpeas and cook for 15-30 more minutes on low.
Makes 6 appetizer servings or 4 meal servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAURENJWAL.
Nutritional Info Amount Per Serving
- Calories: 198.3
- Total Fat: 2.5 g
- Cholesterol: 1.7 mg
- Sodium: 1,249.1 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 7.1 g
- Protein: 12.2 g
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