Ingredients
Moroccan Slow Cooker Butternut Squash and Carrot Stew
Weight Watchers | 4 points
1 spray(s) cooking spray
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 baby carrots
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, drained and rinsed
1/2 tsp table salt
Preparation
Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes. Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed 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 an additional 5 minutes. Yields about 1 1/3 cups per serving.
