Slow Cooker Moroccan Butternut Squash And Vegetable Stew
893
- Prep Time15 min
- Total Time8 h 15 min
- Makes6 servings
(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.
