WW Slow Cooker Moroccan Stew-4 pts TNT Freezes well

[Guest guest]

Found these on a recipe group I belong to and thought I would pass them

along.

Moe

Recipes

Moroccan Slow Cooker Stew

POINTS® Value | 4

Servings | 6

Preparation Time | 15 min

Cooking Time | 365 min

Level of Difficulty | Easy

main meals | Though delicious on its own, our cumin-scented stew can also

please heartier appetites when spooned over couscous and sprinkled with

minced cilantro.

1 serving cooking spray (5 one-second sprays per serving)

1 small onion(s), chopped

1 medium garlic clove(s), minced

1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes

1 cup carrot(s), baby

1 cup canned crushed tomatoes

1/2 cup vegetable broth

1/4 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp red pepper flakes

15 oz canned chickpeas, drained and rinsed

1/2 tsp table salt

Instructions

1. Coat a small skillet with cooking spray. Add onion and garlic; sauté for

5

minutes.

2. Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed

onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper

flakes. Cover and turn on to low heat; simmer for 6 hours.

3. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes.

Yields about 1 1/3 cups per serving.