Updated Nov 22, 2016Chatelaine
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.
NutritionCalories 253, 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.