moroccan slow cooker stew

[Guest guest]

moroccan slow cooker stew

 

Prep Time | 15 min.

Cook Time | 365 min.

 

Though delicious on its own, our cumin-scented stew

can please heartier appetites when served over

couscous and sprinkled with minced cilantro.

 

 

Ingredients

 

 

 

1 small onion(s), chopped

1 medium garlic clove(s), minced

1 medium butternut squash, peeled, seeded and cut into

1/2-inch cubes

1 cup carrot(s), baby

1 cup canned crushed tomatoes

1/2 cup vegetable broth

1/4 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp red pepper flakes

15 oz canned chickpeas, rinsed and drained

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 serving.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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