| | Directions | - 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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Prep Time: 20 minutes
Cook Time: 6 or more hours
Container: 3-quart (or larger) slow cooker
Servings: 6
Serving Size: 1 cup
|  | | 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 |
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