This is a favorite of mine, I frequently double it:
Moroccan Winter Squash & Chickpea Stew
1/4 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp red pepper flakes 1/2 tsp table salt 1 cup baby carrots (if they're small use them whole, if larger, cut them in half) 1 clove garlic clove, finely minced 1 small onion, chopped 1 medium butternut squash (or use 2 lb. of bagged, cut squash) 15 oz canned chickpeas 1 cup canned crushed tomatoes 5 sprays olive oil cooking spray 1/2 cup vegetable broth
Optional first step: Poke some holes in skin of squash and microwave it for 2 minutes then let it cool at least until easy to handle.
Peel and seed squash, then cut it into 1/2 in pieces Coat a small skillet with cooking spray. Add onion, sauté for 5 min., add garlic & cook 1-2 min more.
Place squash in a 3 qt. or larger slow cooker (crockpot). Add sautéed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and set to low heat. Cook for 6-8 hours.
Add drained & rinsed chickpeas and salt. Stir, cover and heat for an additional 5- 30 min. Yields 4 servings, about 1 1/3 cup per serving.
Moroccan Winter Squash & Chickpea Stew
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp red pepper flakes
1/2 tsp table salt
1 cup baby carrots (if they're small use them whole, if larger, cut them in half) 1 clove garlic clove, finely minced
1 small onion, chopped
1 medium butternut squash (or use 2 lb. of bagged, cut squash)
15 oz canned chickpeas
1 cup canned crushed tomatoes
5 sprays olive oil cooking spray
1/2 cup vegetable broth
Optional first step: Poke some holes in skin of squash and microwave it for 2 minutes then let it cool at least until easy to handle.
Peel and seed squash, then cut it into 1/2 in pieces Coat a small skillet with cooking spray. Add onion, sauté for 5 min., add garlic & cook 1-2 min more.
Place squash in a 3 qt. or larger slow cooker (crockpot). Add sautéed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and set to low heat. Cook for 6-8 hours.
Add drained & rinsed chickpeas and salt. Stir, cover and heat for an additional 5- 30 min. Yields 4 servings, about 1 1/3 cup per serving.
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