Sunday, January 23, 2011

Moroccan Slow Cooker Stew

Ok, so this is not on the menu for this week, but I did make it last week and I was pretty happy with the outcome. This is a recipe I found from the Weight Watchers website. It is a vegetarian dish so to beef it up a bit, I served it over cous cous (I used the Marakesh brand large cous cous). The cous cous added 4 Points Plus for 1/2 cup serving but at 9 Points Plus for the whole meal, I didn't feel bad about it.

Moroccan Slow-Cooker Stew
5 Points Plus per serving
1 spray(s) cooking spray
1 small onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
1 cup(s) carrot(s), baby
1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes*
1 cup(s) canned crushed tomatoes
1/2 cup(s) vegetable broth
1/4 tsp ground cinnamon
1/2 tsp Durkee Ground Cumin Seed, or other brand
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.

Note: I did add a little extra cumin because I love it.

I really meant to take a picture of this but I was too excited to eat it and forgot. Hope you enjoy!

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