large butternut squash, peeled and diced
large sweet potato, peeled and diced
chickpeas, drained and rinsed
sliced dried apricots
chopped cilantro, or parsley
- 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.
Protein 7 g
Carbohydrates 57 g
Fat 2 g
Fibre 9 g
Sodium 577 mg
Raw onions and garlic can taste unpleasantly acrid in a slowcooked dish. Onion and garlic powders are more reliable.
Posted: Updated Nov 22, 2016
Photo credit: Slow cooker moroccan vegetable stew. (Photo, John Cullen.)