Moroccan Slow-Cooker Stew

This recipe comes to you directly from www.weightwatchers.com

PointsPlus Values:    5
Servings:  6
Preparation Time:  15 min
Cooking Time:  365 min (6 hrs plus 5 minutes)
Level of Difficulty:  Easy

Though delicious on its own, this cumin-scented stew can also please heartier appetites when spooned over whole wheat couscous and sprinkled with minced cilantro.

 

INGREDIENTS

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(s) carrot(s), baby   

1 cup(s) canned crushed tomatoes   

½ cup(s) vegetable broth   

¼ tsp ground cinnamon   

½ tsp ground cumin   

½ tsp red pepper flakes   

15 oz canned chickpeas, drained and rinsed   

½ tsp table salt   

INSTRUCTIONS

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 (crock-pot).  Add sautéed 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.

Notes

*Partially cooking a hard-shell squash makes it easier to peel.  Pierce in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel.
Top with plain, fat-free Greek yogurt to help cut the spice (may affect PointsPlus values).

(Members Review: --- Great recipe! Wonderful flavor and super filling when served over quinoa or whole wheat couscous.  The first time I made it, I found the squash and carrots to be rather hard.  Now, I use frozen squash (it's already peeled and diced - what's easier than that?!) and par steam the carrots before throwing them in the crock pot.  I like to double the recipe so I can take leftovers to work for lunch for the week.  Comes out perfect every time! ---magicalmavis)

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