Thursday, February 24, 2011

Moroccan Slow Cooker Stew

Ingredients
  • 1 spray(s) cooking spray, (5 one-second sprays per serving)
  • 1 small onion(s), chopped
  • 1 clove(s) (medium) garlic clove(s), minced
  • 3 pound(s) butternut squash, peeled, seeded, cut into 1/2-inch cubes
  • 1 cup(s) carrot(s), baby
  • 1 cup(s) canned crushed tomatoes
  • 1/2 cup(s) vegetable broth
  • 1/4 tsp ground cinnamon
  • 1/2 tsp Cumin seeds
  • 1/2 tsp red pepper flakes
  • 15 oz canned chickpeas, drained and rinsed
  • 1/2 tsp table salt
Instructions

* Coat a small pot with cooking spray. Add onion and garlic; sauté for 5 minutes.

* Place squash in a 3-quart or larger slow cooker (crockpot). Add onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.

* Add chickpeas and salt. Stir, cover and heat for 5 minutes. Yields about 1 1/3 cups per servin

PointsPlus™ Value: 5
Servings: 6

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