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Categories:
Slow Cooker Butternut Watchers cooking spray onions garlic butternut squash baby carrots tomatoes ground cinnamon ground cumin red pepper chickpeas salt
Viewed: 28 - Published at: 7 years agoIngredients
- 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
Method
- Coat a small skillet with cooking spray.
- Add onion and garlic; saute 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.
