This crockpot adventure is curtosy of Miss. Debra Fiterman. For Debra's birthday, she was the proud recipient of a crockpot and custom designed crockpot cookbook made by yours truly. On Sunday night, she tested out her skills with one of the recipes I suggested and voila!
Moroccan Slow-Cooker Stew
Weight Watchers points (if you care): 4
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* (or you can buy it at Trader Joes already peeled and cut up)
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
Coat a small skillet with cooking spray. Add onion and garlic; sauté 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.
It was FANTASTIC. The picture looks a bit gross but it was absolutely wonderful. She did a great job. Make this. And make it soon! Variation - skip the beans, add chicken for a change.