North African Vegetarian Slow Cooker Stew Recipe
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This tasty slow cooker
is one of those
slow cooker recipes
that is so flavorful and satisfying that you really won't miss the fact that it is meatless. The
, cinnamon, and cumin give this stew a real North African flair.
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1 tablespoon olive oil
1 yellow onion (medium size), chopped
2 cloves garlic, minced
1 butternut squash (large), peeled, seeded ,and cut into 3/4-inch cubes
1 1/2 cups baby carrots
1 1/2 cups crushed tomatoes (canned)
3/4 cup vegetable broth (canned)
1/2 teaspoon cinnamon, ground
1/2 teaspoon cumin, ground
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 can (15 oz.) chickpeas, drained and rinsed
1/2 teaspoon salt
:3-quart (or larger) slow cooker
In a small skillet, add 1 tablespoon of olive oil and heat over medium-high heat. Add the onion to the pan and sauté for 5 minutes; then add the garlic and sauté for another minute.
Place the cubed squash in a 3-quart (or larger) slow cooker; add the sautéed onion and garlic; then add the carrots, tomatoes, broth, cinnamon, cumin, red pepper flakes, and black pepper. Cover the slow cooker, turn the heat setting to low, and simmer the ingredients for 6 hours.
After 6 hours has elapsed, add the chickpeas and salt. Stir, cover, and heat for an additional 5 to 10 minutes.
To make the job of peeling the butternut squash easier, pierce it with a fork in several places and microwave it on high for a few minutes to loosen the skin.
Top individual servings with a dollop of plain yogurt to help reduce the spiciness.
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