North African Vegetarian Slow Cooker Stew Recipe

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This tasty slow cooker vegetarian stew 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 chickpeas, cinnamon, and cumin give this stew a real North African flair.
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Servings:
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Ingredients
  • 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
Container: 3-quart (or larger) slow cooker
Directions
PREP
20 mins
COOK
6+ hrs
READY IN
6+ hrs
  • 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.

    Note: 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.

    Note: Top individual servings with a dollop of plain yogurt to help reduce the spiciness.
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