African Squash Garbanzo Bean Stew
The original recipe calls for butternut squash and feta cheese. I find frozen squash much easier to work with, and we had cotija cheese on hand today. We served this with tortillas, and pretended they were African flat breads.
African Squash Garbanzo Bean Stew
2 packages frozen cooked squash
2 cans garbanzo beans, rinsed and drained
2 cups carrots, chopped (not sliced)
2 onions, chopped
1 cup zucchini, chopped
2 14-oz. can diced tomatoes, undrained
1 14-oz. can vegetable broth
2 cloves garlic, minced
1 teaspoon dried thyme leaves
1 teaspoon cumin
1 teaspoon allspice
Salt and pepper to taste
Cojita cheese,crumbled
Place all ingredients except the squash and cheese into the crockpot and cook on Low for 8 hours. Let the frozen squash thaw in a strainer in the refrigerator until last three hours of cooking time, then add to crockpot. Stir to break up the squash before serving, and serve over couscous. Crumble some cheese over each portion.
African Squash Garbanzo Bean Stew
2 packages frozen cooked squash
2 cans garbanzo beans, rinsed and drained
2 cups carrots, chopped (not sliced)
2 onions, chopped
1 cup zucchini, chopped
2 14-oz. can diced tomatoes, undrained
1 14-oz. can vegetable broth
2 cloves garlic, minced
1 teaspoon dried thyme leaves
1 teaspoon cumin
1 teaspoon allspice
Salt and pepper to taste
Cojita cheese,crumbled
Place all ingredients except the squash and cheese into the crockpot and cook on Low for 8 hours. Let the frozen squash thaw in a strainer in the refrigerator until last three hours of cooking time, then add to crockpot. Stir to break up the squash before serving, and serve over couscous. Crumble some cheese over each portion.