Core Recipe Servings | 6 Preparation Time | 15 min Cooking Time | 365 min Level of Difficulty | Easy
main meals | Though delicious on its own, our cumin-scented stew can also please heartier appetites when spooned over couscous and sprinkled with minced cilantro.
1 sprays 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 carrot(s), baby 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
Instructions
1. Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes. 2. 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. 3. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
