Morocan Winter Squash Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 270.1
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 98.8 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 8.4 g
- Protein: 6.1 g
View full nutritional breakdown of Morocan Winter Squash Stew calories by ingredient
Introduction
8 hours on low in the Crockpot, 4 on low or can cook on stove top if short on time. 8 hours on low in the Crockpot, 4 on low or can cook on stove top if short on time.Number of Servings: 8
Ingredients
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2 tbs. sesame oil or coconut oil
1 large onion chopped into 1 in. pieces
1 tbs. fresh ground ginger
1 tsp each of paprika, cumin, and curry
1/2 tsp. ground clove
1 tbs. cinnamon
1 whole acorn/winter squash chopped and pealed intio 1'' pieces
1 sweet potato chopped into 1'' pices
1/2 c. each: Dried figs, dried dates, and dried apricots (chopped or whole)
4 c. of Organic Low Sodium Vegetable broth
1 can of chick peas
1 c. of sliced almonds
Directions
1. Chop and prep all ingredients
2. Heat skillet with oil, add onions and saute until golden (5-6 mins)
3. Add all spices and ginger, stir constantly for about one minute then add 1 c. vegetable broth. Scrape bottom and add to crock pot.
4. Add remaining 3 c. of broth along with squash, sweet potato, and dried fruit, Cook on high for 4 hours, or low for 8 (suggested)...During the last 30 mins add chickpeas and 3/4 c. of almonds. Adjust spices if needed.
5. Ladle into individual serving dishes over quinoa or cous-cous and garnish with almonds and parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user AMANDALYNNE415.
2. Heat skillet with oil, add onions and saute until golden (5-6 mins)
3. Add all spices and ginger, stir constantly for about one minute then add 1 c. vegetable broth. Scrape bottom and add to crock pot.
4. Add remaining 3 c. of broth along with squash, sweet potato, and dried fruit, Cook on high for 4 hours, or low for 8 (suggested)...During the last 30 mins add chickpeas and 3/4 c. of almonds. Adjust spices if needed.
5. Ladle into individual serving dishes over quinoa or cous-cous and garnish with almonds and parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user AMANDALYNNE415.