Ww Moroccan Slow Cooker Stew

Ingredients

• 1 spray nonstick cooking spray
• 1 small onion, chopped
• 1 medium garlic clove, minced
• 1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes
• 1 cup baby carrot
• 1 cup canned crushed tomatoes
• 1/2 cup vegetable broth
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 15 ounces canned chick-peas, drained and rinsed
• 1/2 teaspoon salt

Directions

1. 1

   Coat a small skillet with cooking spray. Add onion and garlic, saute for 5 minutes.

2. 2

   Place squash in a 3 quart or larger slow cooker. Add sauteed onion, garlic, carrots, tomatoes, broth, cinnamon, cumin, and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.

3. 3

   Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes.

4. 4

   Note: cooking a hard-shell squash makes it easier to peel. Pierce the gourd several places with a fork, microwave on high for 6-10 minutes, depending on the size and then peel.