The exotic Moroccan spices will knock your socks off.
Moroccan cuisine is known for its extensive use of exotic spices, and this delicious cumin-scented stew is no exception. The mouthwatering aromas will fill your house and your head while it's slow-cooking, and once you taste this heavenly dish, you will want it again and again. And that's okay, because it's low calorie and very healthy, too. It can be made either vegetarian style or with chicken, and is an easy-to-make, hearty meal.
Instructions
1. Mince the garlic (or you can use minced garlic from a jar).
2. Peel and chop the onion into 1/2-inch chunks.
3. Peel the squash, slice it in half lengthwise and remove the seeds (see Tips). Cut into 1/2-inch cubes.
4. Coat a small skillet with cooking spray. Add the onion and garlic, then saute for 5 minutes.
5. Place the squash in a slow cooker. Add the sauteed onion and garlic, along with the carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. If using chicken, cut each breast in half and add it to the slow cooker. Stir together lightly.
6. Cover the slow cooker and turn the heat on low for 6 to 8 hours.
7. Add the chickpeas and salt. Stir, then cover and heat for 5 more minutes.
Tags: slow cooker, into 2-inch, onion garlic
