ciroccoj | Moroccan Slow Cooker Stew

Moroccan Slow Cooker Stew
POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 365 min
Level of Difficulty: Easy
Works with Simply Filling

Though delicious on its own, our cumin-scented stew can please heartier appetites when served over whole wheat couscous and sprinkled with minced cilantro. (not my ad; this is cut-and-paste from a recipe site)

Ingredients
1 spray(s) cooking spray, (5 one-second sprays per serving)
1 small onion(s), chopped
1 medium garlic clove(s), minced
1 medium 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 ground cumin
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 serving.

ETA: LOL!! OMG I didn't realize I was posting this on "public" setting - it was just supposed to be my for my own ease of cooking because the slow cooker cookbook is bulkier than our laptop.

But hey, what the heck - shared a really yummy recipe with my friends list. It really is delicious, though not always kid-friendly, as many kids aren't really big chickpea fans.