Monday, January 7, 2008
On My Hearth: Moroccan Slow-Cooker Stew
I've been eating really well the past few days, lots of fruits & veggies I've never tried before (Payaya and Pomegranate, for example), so I'm going to continue on and with a new-to-me squash! You know how much I love spicy food so this recipe sounds right up my alley.
Moroccan Slow-Cooker Stew
POINTS® Value: 4
Preparation Time: 15 min
Cooking Time: 365 min
Level of Difficulty: Easy
Though delicious on its own, our cumin-scented stew can also please heartier appetites when spooned over whole wheat couscous and sprinkled with minced cilantro.
* 1 sprays cooking spray
* 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
* Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.
* 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.
* Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.
* *Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel.
Top with plain, fat-free Greek yogurt to help cut the spice (may affect POINTS values).