Slow Cooker Moroccan Butternut Squash And Vegetable Stew

Name: Slow Cooker Moroccan Butternut Squash And Vegetable Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: american
Ingredients: 796-mL can diced tomatoes; 1/2 large butternut squash, peeled and diced; 1 large sweet potato, peeled and diced; 1 tbsp onion powder; 1 tbsp cumin; 1 tsp garlic powder; 1/2 tsp cayenne pepper; 1/2 tsp salt; 540-mL can chickpeas, drained and rinsed; 1 cup sliced dried apricots; 1/2 cup chopped cilantro, or parsley

880

Prep Time15 min
Total Time8 h 15 min
Makes6 servings

By Chatelaine

(Produced by Aimee Nishitoba; Photography by Christie Vuong; Food styling by Eshun Mott; Prop styling by Christine Hanlon)

Hearty, warming and easy. 15 minutes to prep, pop it in the slow-cooker before work and voila!

Ingredients

796-mL can diced tomatoes
1/2 large butternut squash, peeled and diced
1 large sweet potato, peeled and diced
1 tbsp onion powder
1 tbsp cumin
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp salt
540-mL can chickpeas, drained and rinsed
1 cup sliced dried apricots
1/2 cup chopped cilantro, or parsley

Instructions

Combine tomatoes with squash, sweet potato and seasonings in slowcooker insert. Cover and cook on low until squash is tender, about 8 hours.
Stir in chickpeas and apricots during the last 30 min of cooking. Sprinkle with cilantro just before serving. Serve with couscous.

Testing tip

Raw onions and garlic can taste unpleasantly acrid in a slowcooked dish. Onion and garlic powders are more reliable.

Nutrition (per serving)

Calories 253, Protein 7g, Carbohydrates 57g, Fat 2g, Fibre 9g, Sodium 577mg.

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FILED UNDER:

Recipes Dinner Healthy Recipes Vegetarian vegan squash butternut squash Slow cooker

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