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04 May 2006 @ 01:16 pm
Moroccan Slow Cooker Stew  
Moroccan Slow Cooker Stew
Servings: 6

Though delicious on its own, this cumin-scented stew can please heartier appetites when served over couscous and sprinkled with minced cilantro.

-  1 small onion, chopped
-  1 medium garlic clove, minced
-  1 medium butternut squash, peeled, seeded, 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, rinsed and drained
-  1/2 tsp table salt

Coat a small pot with cooking spray.
Add onion and garlic; saute 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.
From WW online group.
Hungry??: busy
jj96956jj96956 on August 20th, 2008 04:28 pm (UTC)
Yum. This looks so good! I've been craving some good moroccan stew since I got back from England. This recipe looks like just what I've been looking for. I'm in need of a new slow cooker though. Do you have any suggestions?