848
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!
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
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.
Raw onions and garlic can taste unpleasantly acrid in a slowcooked dish. Onion and garlic powders are more reliable.
Calories 253, Protein 7g, Carbohydrates 57g, Fat 2g, Fibre 9g, Sodium 577mg.