Serving 6

Ingredients:

• 1/3 cup chopped onion
• 1 medium garlic clove, minced
• 2 lbs medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
• 1 1/2 cup baby carrot
• 28 oz 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
• 2 1/2 cups warm cooked couscous

Instructions:

1. Place squash in a 3-quart or larger slow cooker (crockpot). Add onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 to 8 hours.
2. Add chickpeas and salt. Stir, cover and heat for an additional 5 to 30 minutes.
3. Serve over couscous.

Cook’s Notes
This is much better as leftovers after it’s had a change to sit in the refrigerator for a while. It also freezes and reheats very well.

Serving Suggestions
Serve with a small side salad or green beans.

Tweaked from Weight Watcher’s Recipe Browse

Index Tags: beans • couscous • freezer-friendly • grains • Moroccan cuisine • North African cuisine • Recipes • slow cooker • squash • stew • vegetarian • Weight Watchers© Core