Ww Moroccan Slow Cooker Stew

Lizzie Rodriquez's Note:

4 points

• Total Time: 6 hrs 25 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs 5 mins

Ingredients:

Servings: 6

• 1 spray nonstick cooking spray
• 1 small onion , chopped
• 1 medium garlic clove , minced
• 1 medium butternut squash , peeled, seeded and cut into 1/2 inch cubes
• 1 cup baby carrot
• 1 cup canned crushed tomatoes
• ½ cup vegetable broth
• ¼ teaspoon cinnamon
• ½ teaspoon cumin
• ½ teaspoon red pepper flakes
• 15 ounces canned chick-peas , drained and rinsed
• ½ teaspoon salt

Directions:

1. Coat a small skillet with cooking spray. Add onion and garlic, saute for 5 minutes.
2. Place squash in a 3 quart or larger slow cooker. Add sauteed onion, 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 an additional 5 minutes.
4. Note: cooking a hard-shell squash makes it easier to peel. Pierce the gourd several places with a fork, microwave on high for 6-10 minutes, depending on the size and then peel.

Reviews

[DbKnadler]

I think this was a great dish since my 4 yo son and 6 yr daughter both ate it up! I did make a few additions. I added some oregeno and sage as well as 5 brats (with the casings removed and meat crumbled). Also I did not have crushed tomatoes so I used a can of stewed tomatoes and just smooshed them up with my hands as I added them. We ended up with enough to serve closer to 8. (with the addition of the meat) Very tasty!